8 1/2 Cup chopped rhubarb
1 1/2 Cup sugar
3 eggs
1/4 Cup half-and-half
dash of salt
1 Tablespoon flour
1 unbaked pie shell


Mix together rhubarb, sugar, eggs, half-and-half and salt. Sprinkle the flour into the pie shell and add the filling mixture. Bake at 375 degrees for 1 hour or until set. Serve with a dollop of whipped cream, if desired. Store leftovers in refrigerator.