Recipe Rhubarb Custard Pie I (Pie)

Required Ingredients:

• 2 1/2 cups rhubarb, cut into 1/2 inch pieces
• 2 egg yolks
• 1 cup white sugar
• 2 1/2 tablespoons all-purpose flour
• 1 tablespoon butter
• 2 (9 inch) unbaked pie crusts

Preparing/Cooking:

• Beat egg yolks to a thick froth.
• Gradually beat in the sugar, flour, and melted butter or margarine.
• If using fresh rhubarb, use 3 tablespoons flour; if using frozen rhubarb, only use 2 tablespoons.
• Stir in rhubarb pieces.
• Dump rhubarb mixture into an unbaked, chilled pie shell.
• Cover filling with top crust.
• Flute and vent the pie.
• Bake on bottom rack of oven at 425 degrees F (220 degrees C) for 10 minutes, then at 375 degrees F (190 degrees C) for 30 minutes.
• Cool somewhat before cutting.

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