Mom'S Rhubarb Custard Pie - cooking recipe

Ingredients

pastry for a 9-inch pie crust and a lattice top
1 c. sugar
3 Tbsp. flour
2 c. diced rhubarb
1 egg, well beaten (Egg Beaters or Scramblers may be used with good results)

Preparation

Blend
and mix well the eggs, sugar and flour.
Stir in the rhubarb.
Pour into a prepared unbaked pie shell and cover with
a lattice top.
Bake at 450\u00b0 for 10 minutes, then reduce heat and bake at 350\u00b0 for 30 minutes.
Serve warm with vanilla ice cream, nonfat frozen yogurt or whipped cream.