|Fresh rhubarb||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs)|
|Plain pastry||1 (1 Recipe)|
Peel rhubarband cut into 1/2 in pieces measure, and fill pastry lined piepan.
Mix together-sugar, flour, salt, with well beaten eggs, and pour over rhubarb.
Cover with top crust gash crust to let steam escape.
Bake in moderate oven (375F.) 45 minutes or until filling is firm.