Rhubarb Custard Pie Filling

This is from my Mom's good friend Clare Pincock. It makes an amazing filling for those rhubarb purists that don't want strawberries muddling the flavor of their pie.

3 c. rhubarb in 8" pie plate lined with pastry
1 c. sugar
2 T flour
1/8 tsp salt
2 eggs, beaten

Mix the last for ingredients well and pour over the rhubarb.
Bake 450 for 10 min, 325 for 30 min.
For a 10" pie, double the recipe and bake for an additional 20 minutes.