Rhubarb Custard Pie - cooking recipe

Ingredients

3 or 4 cups rhubarb cut in pieces of 1/2 inch or so
1 1/2 cups sugar
3 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
2 eggs
1 tablespoon butter
1 unbaked pie shell from refrigerated section
Shake of cinnamon

Preparation

Prepare pie shell by cutting away 1/2 inch and rolling remainder between wax paper.
Save the 1/2 inch in freezer bag. Preheat oven to 400\u00b0.
Mix dry ingredients in small mixing bowl. Beat in 2 eggs, vanilla, and butter.
Add rhubarb to batter.
Pour into shell.
Shake a little cinnamon on top.
You may add strips of leftover crust across the top or save the leftover crust in a freezer bag for another time.
Bake at 400\u00b0 for 45-50 minutes.