Rhubarb Custard Pie - cooking recipe

Ingredients

4 1/2 c. rhubarb, soaked in cold water for 10 minutes and drained
2 c. sugar
3 eggs
2 Tbsp. flour or 1 Tbsp. cornstarch
2 Tbsp. butter
1 large pie shell

Preparation

Mix all together and pour into an unbaked pie shell (large one).
Cook for about 1 hour in 325\u00b0 to 350\u00b0 oven.
Good served warm or chill and top with whipped cream or ice cream.