1 (11 oz.) pkg. pie crust mix
2 1/2 c. unpared rhubarb, cut in 1 inch lengths
1 1/2 c. sugar
1/4 c. flour
2 eggs, slightly beaten
2 tsp. lemon juice
pinch of salt
2 tbsp. butter
1 tbsp. sugar

Make pastry according to package directions, rolling to 2-12 inch rounds. Refrigerate. Preheat oven to 450°F. In a large bowl, combine rhubarb, sugar, flour, eggs, lemon juice and salt. Put into pastry lined pie plate. Dot with butter. Place remaining pastry on top of rhubarb mixture, cutting slits in pie crust for steam vents. Moisten edge of pastry with a little water. Sprinkle with 1 Tbsp. sugar.

Bake for 10 minutes. Reduce heat to 350°F and bake 30 minutes longer.