Aunt Nellie's Rhubarb Pie

When I was a kid, every Memorial Day Weekend was spent in Enterprise, one of the smallest places you'll ever visit.  No stop lights.  One school.  Penny candy at the store on the corner.  And there lived my dad's Aunt Nellie.  She lived on the corner, across from the church, in the strangest little patchwork house.  We would pack up the car and drive down, usually Thursday night, and arrive at her house late.  She'd always have the light on over the kitchen sink and be waiting patiently for us.  She could cook like nobody else, in fact, all my dad's aunts could.  But one of the things she made always stood out- her Rhubarb Pie.  Rhubarb is an acquired taste, haha.  And there's only a small window of opportunity in which to harvest it and that's usually around the end of May.  My family loves it so here is Aunt Nellie's recipe for Rhubarb Pie.

Aunt Nellie's Rhubarb Pie

Ingredients:
3 cups rhubarb, chopped into small pieces
1 cup sugar
3 tbs butter
pinch of salt
2 tbs flour
1 egg

Directions:
Preheat oven to 400 degrees.
Cream together sugar, butter, flour and salt.  Add egg.  Mix well with rhubarb.
Bake between crusts* for 40-50 minutes.  Sprinkle top lightly with sugar when it comes out of the oven.

* Aunt Nellie would make her own crusts.  These days, if I'm really feeling ambitious, I will, too.  However, most of the time, I just use premade crusts at room temperature.