Rhubarb Cream Pie

From a 1930s handwritten cookbook from Neligh Ne.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  cups rhubarb, 1 inch pieces
• 1  cup sugar
• 2  eggs
• 3⁄4 cup  cream
• 1  tablespoon flour
• 1⁄4 teaspoon salt
• 1  unbaked pie shell

Directions

1. Combine rhubarb, sugar, eggs, cream, flour, and salt.
2. Place mixture in unbaked pie shell.
3. Bake in hot oven 425 degrees Fahrenheit for 15 minutes.
4. Cover with a pie shell.
5. Bake at 350 degrees Fahrenheit until custard is set and firm, 20 minutes.