1 c. sugar
1/2 c. cornstarch
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tbsp. butter
2 eggs
1/2 tsp. vanilla extract
3 c. rhubarb, chopped

Line an 8-inch plate with a pastry. Combine sugar, cornstarch, cinnamon and salt. Add to beaten eggs and vanilla; stir until smooth. Pour into pastry lined pie plate, then pour in rhubarb. Dot crust with butter. Place top of crust over filling; seal and flute edges. Cut 2 small slits in center.

Bake at 375°F for 40 to 45 minutes. Remove from oven and brush with butter. After brushing with butter, wipe off with a napkin as to remove excess butter.