Rhubarb Custard Pie - cooking recipe

Ingredients

1 pie shell (uncooked)
3/4 lb. rhubarb (3 c. diced)
1/2 c. sugar
2 Tbsp. cornstarch
1/4 tsp. salt
1 egg
3/4 c. syrup
1 Tbsp. melted butter

Preparation

Wash rhubarb and place in pie shell.
Combine sugar, cornstarch and salt.
Add egg and beat well; add syrup and melted butter.
Pour over rhubarb.
Arrange lattice of pastry strips across top.
Bake in hot oven at 450\u00b0 for 15 minutes.
Reduce heat to 350\u00b0 and bake 30 minutes longer or until rhubarb is tender.