Knock Your Socks Off Rhubarb Custard Pie - cooking recipe

Ingredients

2-layer crust
1 egg white
2 beaten eggs
1 1/2 c. or less sugar
2 Tbsp. flour
2 Tbsp. cooking oil
2 tsp. vanilla
3 1/2 to 4 c. chopped rhubarb

Preparation

Line a large pie dish with bottom crust.
Brush with egg white.
Prick well with a fork.
In a large bowl, mix together eggs, sugar, flour, cooking oil, vanilla and chopped rhubarb. Pour in the filling and cover it with top crust.
Cut steam vents. Bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for an additional 40 minutes or until the pie is done.