2 tbsp. butter
2 c. finely chopped rhubarb
1 1/4 c. sugar
2 tbsp. cornstarch
1/4 c. sweet cream
2 well beaten egg yolks
Dash of salt
9 inch baked pie shell

Melt butter and add rhubarb and 1 cup sugar. Blend thoroughly. Cook slowly, stirring constantly, for 10 minutes or until sugar melts and rhubarb is soft. Mix 1/4 cup sugar, cornstarch, egg yolks, cream and salt and add to rhubarb mixture. Cook until thick. When cool, pour into baked pie shell, top with meringue and bake till brown.