Aunt Hattie'S Rhubarb Cream Pie - cooking recipe

Ingredients

1 recipe \"Never-Fail\" Pie Crust
3 c. finely chopped rhubarb
2 eggs
1 1/4 c. sugar
1 tsp. vanilla
1/4 c. flour
1/4 c. milk

Preparation

Place rhubarb in bottom of pie shell.
Beat eggs, sugar, vanilla and flour.
Add milk and mix well.
Pour over rhubarb. Add top pie shell and bake at 400\u00b0 for 15 minutes.
Lower temperature to 350\u00b0 for 45 minutes.