Rhubarb Pie

Pastry for 9-inch shell and strips for top
2 well beaten eggs
1 3/4 cups sugar (about)
1/4 cup enriched flour
1/4 teaspoon salt
4 cups sliced rhubarb
Butter or margarine
Combine eggs, sugar, flour, and salt.
Add rhubarb and mix well.

Arrange in pie shell. Dot with butter or margarine.
Top with pastry strips to form a star design.
Bake in very hot oven (450 F) 15 minutes.
Reduce heat to moderate oven (350 F)
and bake 30 minutes longer.

Taken from
The American-International Encylopedic Cookbook
Thomas Y. Crowell Publishers, 1972
p.682