Ingredients
1 cup sugar3 tablespoons all-purpose flour1/2 teaspoon ground cinnamon2 large eggs, room temperature, lightly beaten4 cups chopped fresh rhubarb or frozen rhubarbDough for double-crust pie1 tablespoon butter
Preparation
Preheat oven to 400°. In a large bowl, combine sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb.
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.
