Rhubarb Cream Pie - cooking recipe

Ingredients

1 (8 or 9-inch) unbaked pie shell
3 c. diced rhubarb
3 egg yolks, beaten
1 c. sugar
3 Tbsp. flour
3 Tbsp. water
dash of salt

Preparation

Add sugar, flour and water to the yolks.
Stir until smooth. Add salt.
Pour over top of rhubarb.
Bake at 400\u00b0 for 20 minutes. Turn to 350\u00b0 and bake 20 more minutes.