Rhubarb Custard Pie

3 Eggs
1 teas. Watkins Vanilla
3 Tbsp. Milk
2 Tbsp. Butter
1 3/4 Cups Sugar
4 Cups Cut Fresh Rhubarb
4 Tbsp. Flour
1/4 teas. Watkins Cinnamon
Milk and sugar for top 10" unbaked pie shell

Beat eggs, milk, sugar, flour, cinnamon and vanilla in a large bowl...until well blended. Stir in rhubarb. Spoon filling into pie shell and dab with butter. Make a lattice top for pie and brush with milk and sugar. Bake at 400 degrees F. for 45 minutes or until golden brown.

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