2 c. rhubarb
2 beaten eggs
1 c. sugar
1/8 tsp. salt
2 tbsp. flour

Beat eggs. Add sugar, flour, and salt. Mix with rhubarb; cut in 1/2 inch pieces. Let this set while making crust. Pour in unbaked pie shell. Bake at 425 degrees until knife comes out clean when inserted in center of custard.