In bowl comb sugar flour Cinn and salt

Add Rhubbarb and gently toss to coat

If using frozen let stand 30-40 min til partially thawed but still icy

In small bowl whisk eggs and cream. Pour over fruit and toss

Transfer to pastry lined pie place. For top but slits. Brush top with milk and sugar and cover edges with foil

Bake at 375 for 25 min for fresh 50 min for frozen. Remove foil around edge and bake 20-25 min more