4 C. flour
1 1/2 C. sugar
2 eggs, beaten
4 C. rhubarb, cut into small pieces
Sift flour and sugar together. Add eggs. Beat thoroughly and add rhubarb. Line pie pan with pastry and pour in filling. Sprinkle with cinnamon. Arrange pastry strips over the top. Bake at 425 degrees for 10 minutes and reduce heat to 350 degrees and bake 35 minutes longer.
From the kitchen of Arlette Eckman