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Rhubarb Pie

Pare off all the leaves and peel the stalks from two bunches of fine rhubarb; cut them into pieces about half an inch in length, put them in a basin with three ounces of powdered loaf-sugar and mix them well. Place them in a pie-dish, cover with paste, brush the surface with beaten egg and bake for fifteen or twenty minutes in a brisk oven. Move the pan to the oven door, sprinkle over powdered loaf-sugar. Then place it in the oven again to melt the sugar. Take it out when done, and serve either hot or cold.