12 pounds rhubarb 8 eggs, well beaten

2 quarts corn syrup 1 1/2 cups barley flour

Wash rhubarb, removing any discolored portions of skin. Place on board, and with sharp knife cut in inch pieces. Cover with boiling water, let stand five minutes; drain thoroughly. Mix flour, syrup, and beaten eggs. Fill pie plates with rhubarb, add syrup mixture; cover with crust, pressing edges firmly together. Bake in moderately hot oven until rhubarb is done.