Ingredients

• 2 cups rhubarb, cut into 3/4 inch pieces
• 2 eggs
• 1-1/4 cup sugar
• 2 large tablespoons cornstarch
• 2 tablespoons milk
• pinch of salt

Directions

1. Pour boiling water over rhubarb and let sit for 5 minutes. Drain.
2. Mix remaining ingredients and stir in rhubarb.
3. Pour in unbaked pie shell.  Bake at 400 F for 15 minutes. Reduce heat to 350 F and bake for additional 45 minutes.
4. Serve with whipped topping.