Mama'S Rhubarb Custard Pie - cooking recipe

Ingredients

1 recipe pastry (enough for 1 pie crust and top)
3/4 lb. rhubarb (about 3 c. diced)
1/2 c. sugar
3 Tbsp. cornstarch
1/4 tsp. salt
1 egg
3/4 c. Karo syrup (red or blue label)
1 Tbsp. melted oleo or butter

Preparation

Line 9-inch pie pan with 1/2 pastry, 1/8-inch thick.
Wash rhubarb and dice into pieces.
Place rhubarb in pie shell.
Combine sugar, cornstarch and salt.
Add egg and beat well.
Add Karo syrup and melted butter.
Pour over rhubarb.
Roll out remaining pastry. Cut into narrow strips.
Arrange lattice of pastry strips across top.
Bake in hot oven.
Heat to moderate at 350\u00b0.
Bake 45 minutes or until rhubarb is tender.