My Best Rhubarb Pie(Rhubarb Grows Like A Weed, But Such A Tasty Weed!)

• 3 c. rhubarb, trimmed, peeled and sliced
• 2 large eggs (or 3 small)
• 1 3/4 c. sugar
• 4 Tbsp. flour
• juice and rind of 1/2 lemon *
• juice and rind of 1 orange *
• 1 pie shell and top crust (unbaked)
• 1 1/3 c. molasses
• 1 c. brown sugar
• 1 beaten egg
• 1 c. softened shortening
• 1 c. sour milk
• 1 Tbsp. vinegar
• 1 rounded Tbsp. soda
• 1 Tbsp. ginger
• 1 Tbsp. cinnamon
• flour
• 1 stick butter (margarine)
• 1 1/2 c. sugar
• 1 Tbsp. vinegar
• 3 eggs, beaten
• 1 tsp. vanilla
• pinch of salt
• 1 unbaked pie shell
• 1/2 c. melted butter
• 1 c. brown sugar
• 1 1/2 heaping tsp. flour
• 1 1/2 c. milk
• 2 egg yolks
• 1 baked pie shell
• thin-sliced white bread
• any juicy berries
• sugar to taste
• green tomatoes, sliced thin (enough to fill pie plate)
• dash of nutmeg
• 1/2 c. butter
• 1 c. sugar
• 1/2 c. flour
• 1/2 c. vinegar
• crust (top and bottom)

1. Place tomatoes in pie shell; sprinkle with nutmeg.
2. Mix together butter, sugar and flour; pour over tomatoes, then pour vinegar over.
3. Add top crust.
4. Bake at 375u0b0 for 30 minutes.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=950662 (may not work)