Rhubarb Custard Pie(Yield: Two 9-Inch Pies) - cooking recipe

Ingredients

2 unbaked pie shells
1 1/2 c. sugar
dash of salt
3 eggs, beaten
3 Tbsp. flour
1/2 stick butter, melted
1 tsp. vanilla
sprinkle of cinnamon on top
rhubarb (measure quantity needed by cutting into pie pans to be filled, about 20 stalks)

Preparation

Cut rhubarb in small pieces (1-inch).
Cream together sugar and beaten eggs; add flour, then vanilla and lastly butter.
Blend until smooth.
Add rhubarb, then pour into unbaked pie shells. Bake at 450\u00b0 for 10 minutes, then at 350\u00b0 until center of pie no longer shimmies when shook (don't overbake).
Chill thoroughly before serving.