Rhubarb Custard Pie

• 9 inches double crust pie pastry

• 4 cups rhubarb, cut fine

• 2 Tbs flour

• 1 1/2 cups sugar

• 2 eggs beaten

• 1/4 tsp salt

Heat oven 425.
Line 9 inch pie plate with pastry. Put cut rhubarb in pie. Mix flour, eggs, sugar, salt together. Pour over rhubarb. Place top pastry over and crimp sides. Slice top for steam. Brush with egg & water if you like and sprinkle with sugar.
Bake at 425 for 10 minutes. Turn oven down to 350 and bake another 45 minutes. Cool completely.