DUTCH RHUBARB PIE

Line deep pie plate with pastry.

Beat together 1 cup (or more) white sugar and 2 eggs,
add 1 tsp. vanilla and % tsp. salt. Combine this
mixture with 2 cups washed, diced rhubarb which has
been dusted with 2 - 3 tbsp. flour. Pour into pastry
lined plate and bake at 425° for about 40 minutes.
(Amount of flour and eggs used depends on juiciness
of rhubarb).

irs. Fo Hawkey

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