Strawberry Rhubarb Custard Pie

1 single unbaked 9-inch pastry shell -- frozen or fresh

3 eggs

3 tablespoons milk

1 1/4 cups sugar

1/4 cup flour

3 cups diced rhubarb

1 cup sliced strawberries

Preheat oven to 375 degrees. Beat the eggs, add the milk, stir in sugar and flour; add the rhubarb and berries. Pour into the pie shell and bake for 50 to 60 minutes until custard is firm.