Rhubarb Pie with Double Crust

1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon corn starch
1/2 teaspoon ground cinnamon
2 eggs
4 cups chopped fresh rhubarb or frozen rhubarb
Pastry for double-crust pie (9 inches)
2 tablespoons butter

In a large bowl, combine the sugar, flour, corn starch, and cinnamon. Add eggs and whisk until smooth. Gently stir in rhubarb. Line a 9-inch pie plate with bottom pastry. Add the rhubarb filling then dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Dot with more butter and sprinkle with sugar.
Bake at 400° for 50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

This rhubarb pie has a German heritage and an old-fashioned appeal.  It is delicious with vanilla ice cream or homemade whipped cream!
If using frozen rhubarb, thaw but do not press liquid out.