Rhubarb Cream Pie

From My Own Sweet Thyme Blog

1 unbaked pie shell ( 9-inch)
2 1/2 cups rhubarb, sliced thin
1 cup sugar
1/4 teaspoon salt
2 eggs, beaten
2 Tablespoons butter, cut up on top of filling
ground cinnamon
a little milk
extra sugar for sprinkling (I used vanilla sugar)

Mix the sugar, salt, beaten eggs and rhubarb well. Dot with butter. Sprinkle a little cinnamon on top. I pour extra sugar around the edge of the pie (a tablespoon or so) then make strips of pastry and make a lattice across the top. Pour a little milk on the lattice crust to make it brown and crispy. Sprinkle with a little sugar.

Bake 10 minutes at 400 degrees. Then reduce heat to 325 degrees and bake for 40 minutes more.

Remove from oven and place on a wire rack to cool.

Serve with ice cream or whipped cream.

Enjoy!

Note: After 10 minutes at 400 degrees, I baked mine for approximately 60 minutes at 325 degrees. Perhaps the variation was because I used a deep dish pie plate. I suggest watching carefully and removing the pie from the oven when the crust has browned to your satisfaction.