2 c. diced rhubarb
3 eggs
1/2 tsp. salt
1 1/2 c. white sugar
1/2 c. cream
2 tbsp. flour
1 tsp. vanilla

Beat eggs; add cream and flavoring. Mix salt, sugar and flour together and add to egg mixture. Pour over rhubarb that has been standing in hot water for about 15 minutes; drain it well. Garnish the top with cinnamon. This pie uses only 1 crust. Bake about an hour or so.