1 unbaked 9 inch pie shell
2 beaten eggs
2 1/2 tsp. minute tapioca
1/4 c. crushed corn flakes
1 1/4 c. sugar
1/2 tsp. salt
Raw rhubarb, chopped (enough to fill pie shell)

Put rhubarb in large mixing bowl. Combine all remaining ingredients, pour over rhubarb and mix well. Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes and then at 350 degrees for 30 minutes.