Rhubarb Pie - cooking recipe

Ingredients

pastry for 9-inch 2-crust pie
4 c. cubed rhubarb
1 1/4 to 1 1/2 c. sugar
pinch of salt
pat of butter
1 egg yolk
milk

Preparation

Combine rhubarb, sugar and salt.
Add flour and mix gently. Pour into unbaked pie shell.
Dot with butter.
Slightly beat egg yolk and add enough milk to make 1/4 cup.
Drizzle over pie.
Top with crust.
Bake at 425\u00b0 for 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.