1 c. sugar
2 tbsp. cornstarch
1 c. water
3 egg yolks, beaten
1 tbsp. butter
1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. lemon flavor
2 c. diced rhubarb
1 unbaked 9 inch pie shell

In saucepan cook sugar, cornstarch, water, and salt over medium heat until thickened, stirring constantly. Stir small amount into beaten egg yolks, then gradually add the rest of the eggs. Add flavorings and diced rhubarb. Pour into pie shell and bake at 375 degrees for 55 minutes, or until filling is set.

Beat the 3 whites until soft peaks add 1/3 cup sugar, 1 teaspoon vanilla, and 1/4 teaspoon cream of tartar. Spread on top of pie; brown in oven. Cool.