Rhubarb Custard Pie

One of Mom’s favorites.

• Pastry for double crust pie
• 4 cups (approximately) fresh cut rhubarb
• 4 whole eggs
• 1-1/2 cups granulated sugar
• 4 tablespoons all-purpose flour

Prepare pie shell. Place rhubarb in shell. Combine eggs, sugar, and flour; pour this mixture over the rhubarb. Secure top crust. Bake pie at 350 degrees Fahrenheit for about one hour, or until knife inserted in center comes out clean.