2 c. raw rhubarb, cut into 1/2 inch pieces
1 c. sugar
3/4 c. half & half
2 eggs, slightly beaten
1 rounded tbsp. flour
1/4 tsp. salt

Mix above and pour into unbaked pie shell. Bake at 425 degrees for 15 minutes. Cover and bake at 325 degrees until custard is firm.