3 eggs
2 2/3 tbsp. milk
2 c. sugar
4 tbsp. flour
1 tsp. vanilla
4 c. cut-up uncooked rhubarb
2 pie crusts

PIE CRUST:

2 c. flour
1 tsp. salt
2/3 c. vegetable shortening
6 tbsp. water

Combine first 3 ingredients well until mixture resembles coarse corn meal. Add 6 tablespoons of water. Be sure they are level tablespoons and do not allow water tension to give you more. Roll out dough for bottom crust. Use a 9-inch deep pie plate.

Combine eggs, sugar, milk, flour, and vanilla; mix well. Add rhubarb and mix well again. Pour into unbaked pie shell. Roll out the top crust and spread it over the pie and seal the edges. Pierce the top crust to allow steam to escape.

Bake at 400 degrees for first 30 minutes. Lower temperature to 350 degrees and bake for another 30 minutes. Just great served with scoop of vanilla ice cream.