Double-Crust Rhubarb Pie

Directions

• In a large bowl, combine the sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. Line a 9-in. pie plate with pastry; add filling. Dot with butter.
• Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
• Bake at 400° until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.