RHUBARB PIE

pastry for 9" (23 cm) shell and strips for top

2 eggs, well beaten

1-3/4 cups sugar 435 ml

1/4 cup enriched pastry flour 65 ml

1/4 tsp salt 1.25 ml

3-1/2 cups sliced rhubarb (small pie plate margarine/butter)

Combine eggs, sugar, flour and salt.

Add rhubarb and mix well.

Spread evenly in pie shell.

Dot with margarine/butter.

Top with pastry strips in rectangular or star form design as desired.

Bake in very hot oven, 450F/235C, 15 minutes.

Reduce heat to moderate, 350F/175C, and bake 30 minutes longer.