Rhubarb Custard Pie

• 2 eggs, slightly beaten
• 1 cup sugar
• 2 tablespoons flour
• 1 cup milk
• dash of salt
• 2 tablespoons butter, melted
• 1 cup rhubarb, washed and sliced in ¼" chunks
• unbaked pie crust

Mix together: eggs, sugar, flour, milk salt, butter. Line the piecrust with rhubarb. Pour mixture on top.

Bake at 450° for 10 minutes. Reduce heat to 325° and bake for 30 minutes more.

— MLP