Rhubarb No-Crust Pie

A rhubarb pie that makes it's own crust. We got this recipe from the Minneapolis Star and Tribune many years ago and have made it every year with our rhubarb - everyone loves it.

• Ready In: 1 hr 15 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 4  cups  cut up rhubarb
• 1 3⁄4 cups granulated sugar
• 2  tablespoons butter or 2  tablespoons margarine
• 1  cup flour
• 2  beaten eggs
• 1  tablespoon vanilla
• 1  tablespoon lemon juice

Directions

1. Grease a 9 or 10 inch pie tin. Sprinkle with a little flour. Spoon rhubarb into pie tin and sprinkle the 3/4 cup of sugar over all. Cut butter into the cup of flour as for pie crust. Add the 1 cup of sugar and mix well. Beat eggs and add vanilla. Stir eggs into the butter flour mixture. Batter is very stiff.
2. Spoon on top of rhubarb, distributing mixture as evenly as possible. Sprinle lemon juice on top. Bake at 325 dgrees for 1 hour. Serve warm or cold. Makes 6-8 servings.