3 c. rhubarb 1 inch pieces
1 c. sugar
2 tbsp. flour
2 eggs
3/4 c. canned milk
6 tbsp. water
1 tsp. vanilla

Cut rhubarb into 1 inch pieces (3 cups). Mix with 1/2 cup sugar, 2 tablespoons flour, 2 eggs. Set aside.

Custard: mix 1/2 cup sugar, 3/4 c. canned milk, 6 tablespoons water, 1 teaspoon vanilla.

Pour rhubarb mix into unbaked 9 inch pie shell. Pour custard mix over rhubarb. Bake at 450 degrees for 15 minutes. Reduce to 350 degrees bake until firm, test with knife until knife comes out clean.