1½ cups cut rhubarb, in 1 inch pieces
½ cup sugar
2 large eggs, beaten (extra large eggs are even better)
½ cup sugar (yes, another ½ cup)
1 cup whole milk (not skim milk)
1 Place 1/2 pie crust into pie plate. 2 Put the rhubarb in the crust and cover with 1/2 cup sugar. 3 Add the other 1/2 cup sugar to the milk and beaten eggs, and pour mixture over rhubarb. 4 Sprinkle top with cinnamon. 5 Bake at 350 degrees for 45 minutes; let cool before serving to allow custard to set.