Rhubarb Custard Pie - cooking recipe

Ingredients

2 c. rhubarb
2 eggs
2 Tbsp. flour
1 1/2 c. sugar
1 unbaked pie shell

Preparation

Arrange 2 cups rhubarb in pie shell.
Beat egg whites until stiff, then beat in egg yolks until blended.
Mix flour and sugar; add to egg mixture.
Pour over rhubarb.
Bake at 350\u00b0 for 45 minutes.
This pie does not need a mearingue.
It will be crunchy as it is.