Rhubarb Custard Pie


2 eggs, slightly beaten
1 cup sugar
2 tablespoons flour
1 cup milk
dash of salt
2 tablespoons butter, melted
1 cup rhubarb, washed and sliced in ¼" chunks
unbaked pie crust

Mix together: eggs, sugar, flour, milk salt, butter. Line the piecrust with rhubarb. Pour mixture on top.

Bake at 450° for 10 minutes. Reduce heat to 325° and bake for 30 minutes more.

— MLP