Rhubarb Custard Pie - cooking recipe

Ingredients

1 1/2 c. rhubarb, cut into small pieces
1 1/2 c. sugar
3 Tbsp. flour
2 eggs
1/2 tsp. salt
1 Tbsp. butter
1 recipe pastry

Preparation

It will take about 2 bunches of rhubarb to make 1 1/2 to 2 cups of small pieces.
Put these into a strainer and pour boiling water over them; drain.
Line a 9-inch pie pan with the pastry; pour in the blanched rhubarb.
Mix together the sugar, flour, eggs and salt; pour this over the rhubarb.
Dot with the butter cut in small pieces.
Cover with the lattice top of the pastry or a plain top, well pierced.
Bake at 450\u00b0 for 20 minutes, then at 350\u00b0 for 15 minutes.
Cool, but do not chill.