Rhubarb Pie IV

4 cups chopped rhubarb

¾ cup all-purpose flour

1 ¼ cups white sugar

2 (9 inch) unbaked pie crusts

1 egg, beaten

Preheat oven to 350 degrees F (175 degrees C).

Pour rhubarb into the prepared pie crust. Combine flour and sugar; sprinkle over the rhubarb in the crust. Cover with top crust making sure to cut 4 steam slots into the top of it. Brush the top with egg.

Bake in preheated oven for 30 to 45 minutes.