Grandma Rampke'S Easy Rhubarb Custard Pie

• 1/2 pie crust
• 1 1/2 cups cut rhubarb, in 1 inch pieces
• 1/2 cup sugar
• 2 large eggs, beaten (extra large eggs are even better)
• 1/2 cup sugar (yes, another 1/2 cup)
• 1 cup whole milk (not skim milk)
• cinnamon

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.
6. Note from Julie: this was my dad's favorite pie, and my mom got the recipe from his mother.
7. Note, again: I've been on the 'net for a very, very long time, and this is one of the earliest recipes that I submitted to any search engines. What I can say: it's a tried and true recipe, one we've been using for well over 50 years. It's what my mom will be serving at Christmas this year... what else can I say?

crust, cut rhubarb, sugar, eggs, sugar, milk, cinnamon

Taken from www.food.com/recipe/grandma-rampkes-easy-rhubarb-custard-pie-27021 (may not work)