Rhubarb Cream Pie - cooking recipe

Ingredients

1 (9-inch) pastry shell (unbaked)
3 c. fresh rhubarb, cut in 1-inch pieces
1 1/2 c. sugar
3 Tbsp. flour
1 Tbsp. butter
2 eggs, beaten

Preparation

Place rhubarb in a pastry lined pan.
Blend sugar, flour and butter.
Add beaten eggs.
Beat until smooth.
Pour over rhubarb. Top with pastry, cut in fancy shapes.
Bake in a hot 450\u00b0 oven for 10 minutes, then reduce heat to 350\u00b0 and bake until firm.