1 (9 or 9 5/8 inch) pie pastry shell unbaked, do not prick
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 eggs, beaten to blend
4 cups diced fresh rhubarb
Optional: 1/2 tsp. cinnamon or vanilla (I use vanilla in pie and sprinkle cinnamon on top)

Preheat oven to 375°F.

In a large bowl, stir together condensed milk (not evaporated), eggs, raw rhubarb and vanilla. Turn mixture into unbaked pie shell. Bake in lower third of oven for about 45 minutes or until custard is set. Cool before cutting.