Ingredients
Pastry for 2-crust pie
1 ¼ cups sugar
¼ cup flour
¼ teaspoon salt
4 cups diced fresh rhubarb
3 eggs
½ teaspoon vanilla
2 tablespoons butter
Directions
To make pie:
Divide pastry in half. Roll each half to line 9-inch pie dish. In large bowl, combine sugar, flour and salt. Stir in rhubarb, coating evenly. Spread rhubarb mixture evenly in pie shell. Beat together eggs and vanilla. Pour over rhubarb. Dot with butter. Moisten edge of pastry. Cover with remaining pastry. Cut slits on top to allow steam to escape. Trim, seal and flute edges.
To bake pie:
Bake in 425-degree oven for 15 minutes. Reduce heat to 350 degrees. Bake for 30 minutes more or until knife inserted in center comes out clean. Cool on wire rack. Garnish with whipped cream, if desired.
Makes 6 to 8 servings