Rhubarb pie #4

Beat the egg, and add the sugar, salt, corn starch and butter.

Add the rhubarb and pour in the rolled-out pastry.

Cover with pastry strips and cook at 180°C (350°F) for 25 minutes.

Ingredients

1 23 cm rolled-out pastry

15 ml of butter, melted

15 ml of corn starch

750 ml of rhubarb, chopped

1 egg

1 pinch of salt