1 1/4 c. sugar
1/4 tsp. salt
4 c. (about 1 lb.)
3 eggs
2 tbsp. butter
1/2 c. flour
1/2 tsp. vanilla

In large bowl combine sugar, flour and salt. Stir in rhubarb coating evenly. Spread rhubarb mixture evenly in pie crust. Beat together eggs and vanilla and pour over rhubarb.

Dot with butter. Moisten edge of pastry and cover with top crust. Cut slits (3) to let steam escape. Trim, seal and flute edges.

Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 30 minutes longer or knife comes out clean.