Great Great Aunt Jessie'S 1940'S Rhubarb Pie Filling - cooking recipe

Ingredients

2 lbs tender fresh rhubarb
2 eggs
1 - 1 1/4 cup sugar
2 -4 tablespoons flour

Preparation

Wash and dry rhubarb (do not peel unless the skin is very tough).
Cut the stalks into about 1/2 inch pieces.
Beat the eggs and add sugar and flour which have been mixed together.
Beat until the three are as one.
Mix the egg-sugar mixture with the rhubarb and fill the pie shell.
I like a high, rounding pie even if I do have to put a pan under it in the oven.
Believe it or not, this is such a good and well-behaved pie that it didn't drip, but I betcha it would have if that pan hadn't been under it.
To get the shiny countenance on this pie, brush the top with an egg or egg yolk diluted in water or milk when the pie is about halfway through its cooking period.
If it doesn't get enough make-up with the first painting, brush it again just before it comes out of the oven.
Where there is pie, there should be cheese.
We chose this time a soft cheese molded into small balls- one for each serving.
Then you'd better make a few more since there are always delightful\"pigs\" who want two scoops of ice cream and two hunks of cheese with pie.
And it's only right, because these characters always look for the largest piece of pie to go with double the trimmings.