Rhubarb Pie

Wash and cut fine sufficient rhubarb to fill a pie tin. Then line the pie plate with plain pastry. Fill with the prepared rhubarb. Now place one-half cup of sugar in a bowl and add five tablespoons of flour. Rub between the hands to thoroughly blend. Sprinkle over the prepared rhubarb. Place the top crust in position, taking care that the edges are moistened with water to prevent the juice from cooking out. Bake in a moderate oven for forty minutes.
Glaze the pie by washing the top of it with an egg and milk wash.