Ingredients
- Pastry for Double-Crust Pie (see recipe below)
- 1-1/2 to 2 cups sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- Dash salt
- 4 cups fresh or frozen unsweetened chopped rhubarb
- 2 slightly beaten eggs
- 2 tablespoons half-and-half or light cream or milk
- Milk and sugar (optional)
Description
Make This Double Crust Pie In The Spring When Juicy Rhubarb Is At Its Peak.
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