Rhubarb Custard - cooking recipe

Ingredients

2 egg yolks
2 Tbsp. flour
2 Tbsp. melted butter
1/2 to 1 c. sugar
1 c. milk
2 egg whites (stiff)
2 c. fresh rhubarb
1 (9-inch) pie crust

Preparation

Beat yolks.
Add flour and melted butter.
Beat.
Add sugar and beat.
Stir in milk; mix well.
Stir in beaten egg whites. Arrange rhubarb in bottom of 9-inch unbaked pie crust.
Pour mixture over rhubarb.
Bake at 425\u00b0
for 10 minutes.
Reduce to 350\u00b0 and bake 20 to 25 minutes longer.
Blueberries or cherries may be substituted for the rhubarb.