Grandma Teschow's Custard and Rhubarb Pie

I can't wait for the first of the rhubarb to be ready so I can make this delicious pie. A spring tradition in our home.

2 eggs

3 tablespoons flour

2 tablespoons melted butter

1 cup milk or cream

1/2 teaspoon salt

2 heaping cups sliced rhubarb

1 cup sugar

1 unbaked pastry shell

Beat eggs.  Add sugar, flour, salt, and melted butter.  Beat until well combined and creamy.  Add the milk and mix.  Put rhubarb in uncooked pastry shell and pour custard mixture over it.  Bake in hot oven at 450 degrees for 10 minutes.  Reduce heat to 325 degrees and bake until custard is set, about 45 minutes to 1 hour.