- 1 x recipe pastry for a 9 inch double crust pie
- 3 x Large eggs
- 2 c. white sugar
- 1/4 c. all-purpose flour
- 1 tsp vanilla extract
- 3 Tbsp. lowfat milk
- 1 Tbsp. butter
- 4 c. diced rhubarb
- 1. Roll out pastry for bottom crust, and place in a pie dish. Place rhubarb in crust.
- 2. In a large bowl, beat the Large eggs slightly. Fold in sugar, flour, vanilla, lowfat milk, and butter or possibly margarine. Pour mix over rhubarb. Cover with top crust, and seal the edges.
- 3. Bake at 400 degrees F ( 205 degrees C) for 50 to 60 min.