Rhubard Custard Pie

3 eggs

3 Tbsp. milk

1 3/4 cup sugar

4 Tbsp. flour

1/2 tsp. cinnamon

1/4 tsp. vanilla

2 lbs. fresh rhubarb, cut in 1-inch lengths (or 4 cups frozen)

Pastry for two crust pie

2 Tbsp. butter

Milk, Sugar

Beat eggs, milk, sugar, flour, cinnamon, and vanilla in a large bowl just until well blended.  Stir in rhubarb.  Fit bottom crust into 9-inch pie pan.  Spoon in filling.  Dot with butter.  Cut remaining pie crust into 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 sugar.  Bake at 400 degrees for 45 minutes or until pastry is golden brown.

My Aunt Hazel used to make a pie like this.  She made great baked stuff including huge sheets of caramel rolls for her family of seven kids.