2 eggs well beaten
2 tbsp. butter melted
3 1/2 c. rhubarb finely diced
1 3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
7 tbsp. flour
9 inch unbaked pie shell

Combine eggs, butter and rhubarb. Mix and sift sugar, salt and flour. Add to the rhubarb and egg mixture. Blend well. Spoon into pie shell. Bake at 375 degrees for 50 to 60 minutes or until custard is set.