2 eggs
2 tbsp. flour
2 tbsp. melted butter
2 c. rhubarb, cut in 1" pieces
1 c. sugar
1/2 tbsp. salt
1 c. milk
1 unbaked 9" pie shell

Beat eggs, combine with sugar, flour, salt and butter. Beat until mixture is thoroughly blended and creamy. Add milk. Place rhubarb pieces in bottom of pie shell, and pour the egg-milk mixture over it. Bake in hot, 425 degree oven for 10 minutes. Reduce heat to 350 degrees and bake another 20 to 30 minutes or until custard is set.