My oldest sister hates to cook. She can do it if she has to, but she relies heavily on restaurants, take-out, and frozen foods from Costco. Any recipe she tackles had better be extremely easy! In a recent phone conversation with her, she mentioned our grandmother's rhubarb custard pie recipe. I didn't have a copy of it, so she emailed it to me promptly. Just before I headed downstairs this evening to print the recipe, I noticed 
Rhubarb Custard Pie from Grandma Charlotte
4 C chopped Rhubarb
1 1/3 C sugar
4 tsp flour
Dash of salt
4 eggs
4 tsp lemon juice
Mix flour, sugar and salt.
Beat eggs. Add lemon juice.
Combine flour mix with egg mix.
Pour over rhubarb and stir.
Pour mixture into a pie shell or baking dish
For Custard, bake 375° for 50 minutes
For Pie, bake 425° x 15 minutes/ 350° x 30-35 minutes.
I remembered to take three pictures of the process. Here is the flour, sugar, and salt mixed together in a bowl. (It's a Pyrex bowl, one of a set of four that I got for a wedding present 37 years ago. I used this largest bowl the most, so it has actually been replaced twice. One of the smaller ones has also been replaced once, but two are still the originals.)
We got rid of our chickens 2 1/2 years ago, so have been buying eggs from a neighbor. I love the colorful assortment we get from them.
The very first photo is the finished product. The flavor is a nice balance of tart rhubarb and sweet sugar. A dollop of whipped topping wouldn't hurt a thing. This was very easy to assemble, and I would make it again!