Rhubarb Custard Pie

Rhubarb Custard Pie

1 pie crust (top and bottom)
3 eggs
3 Tbsp. milk
1 3/4 C. sugar
4 Tbsp. flour
1/4 tsp. cinnamon
1 tsp. vanilla
2 lbs. fresh rhubarb, but into 1-inch lengths (4 cups)
2 Tbsp. butter

Beat eggs, milk, sugar, flour, cinnamon and vanilla in a large bowl just
until blended. Stir in rhubarb.

Roll out half the pastry to fit a 9-inch pie plate. Spoon in filling; dab
with butter.

Roll out remaining pastry; cut in 1/2 inch strips. Weave strips over
filling for lattice top. Pinch top and bottom crusts together; turn under;
pinch to make a stand-up fluted edge. Brush pastry with milk; sprinkle with

Bake at 400 degrees for 45 minutes or until pastry is golden brown.