2 full c. rhubarb peeled if needed
1 1/4 c. sugar
2 tbsp. flour
3 tbsp. cream
3 egg yolks, beaten

Cook in double boiler until thickened. Pour in a pie shell (baked). Cover with meringue. Use 3 egg whites. Bake at 350 degrees for 12 to 15 minutes to brown meringue.