2poundsfresh rhubarb, cut into 1-inch lengths (4 cups)
2unbaked pie pastry shelltop and bottom
2tablespoonsbutter
Instructions
Preheat oven to 400 degrees.
Beat eggs, milk, sugar, flour, cinnamon, and vanilla in a large bowl just until blended. Stir in rhubarb.
Roll out half the pie crust pastry dough and place it in a 9-inch pie plate.
Add the filling top it with butter pieces.
Roll out the remaining pastry and cut it in ½-inch strips. Weave strips over filling for lattice top. Pinch the top and bottom crusts together, turn the edge under, and pinch to make a fluted edge.
Brush the pastry with milk and sprinkle with sugar.
Bake at 400 degrees for 45 minutes or until the crust is golden brown.
Remove the pie pan from the oven and allow to cook for about 30 minutes before serving.