Rhubarb Custard Pie
2 cups rhubarb, but into 1/2 inch pieces
2 eggs, slightly beaten
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
1/2 cup whipping cream
Combine rhubarb, eggs, sugar, flour, and salt. Pour into an unbaked 10-inch pie
shell. Pour whipping cream over the top.
Bake at 375 degrees for 10 minutes, then reduce heat to 350
degrees and bake for 50 minutes.