3 tbsp. flour
1 c. sugar
1 egg, beaten
2 c. frozen rhubarb, thawed
2 (9-inch) pie shells

Sift flour and sugar together. Add egg, beat thoroughly and add thawed rhubarb. Pour into pie shell. Cover with top crust or lattice.

Bake in hot 425°F oven for 10 minutes; reduce heat to moderate 350°F and bake 35 minutes longer.