3 1/2 c. coarsely chopped rhubarb
1 1/2 c. sugar
3 lg. eggs, slightly beaten
1/4 c. half & half
1/8 tsp. salt
1 tbsp. flour
1 (8 inch) unbaked pie shell

In a large bowl, combine rhubarb, sugar, eggs, half & half, and salt. Sprinkle flour evenly over the bottom of pie shell. Pour rhubarb mixture carefully over bottom of pie shell. Bake at 375 degrees for about 1 hour or until filling is set. I make a lattice crust for top of pie.