Ingredients
2 eggs, beaten (+ yolk of 1 or 2 more eggs if you want, to increase custard)
3/4 c. sugar
1 tbsp. flour
1/2 c. milk
3+ cups rhubarb, chopped into 3/4" chunks (add more if needed to fill the pie)
Preparation
Mix all ingredients together just so sugar dissolves.
Put into raw 9" pie shell.
Bake 10 minutes at 425 degrees then 350 degrees for 30-40 minutes until custard is set.
Allow to cool some before cutting, or you’ll have a goopy piece of pie. Makes an excellent breakfast.
