This is bound to be the very best rhubarb pie you have ever eaten. It was given to me by my cousin, Janet Brill, and I found it exceptionally good. Do try it !

1¾ cup sugar

¼ cup flour

3 eggs

Pinch of salt

Butter

¼ teaspoon cinnamon (optional)

5 cups chopped rhubarb

Mix sugar, flour, salt and eggs, then stir in rhubarb. Put in unbaked pie shell and dot with butter. Bake in 400° oven for 10 minutes, reduce temperature to 350° and continue baking for about 1 hour.

Option: Instead of putting a piecrust on the top, I used the following topping and reduced the sugar in the pie filling to 1¼ cups.

Topping

1 cup flour

½ cup packed brown sugar

½ cup firm margarine.