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