2 c. chopped rhubarb
1 c. sugar
2 tbsp. butter
2 egg yolks
1/4 c. sugar
1/4 c. milk
2 tbsp. cornstarch
pinch of salt

Cook the rhubarb with 2 tablespoons sugar and the butter until the rhubarb is done. Mix the egg yolks, 1/4 cup sugar, milk, cornstarch and salt into a paste. Add to the rhubarb and continue cooking until thick. Put into a prebaked pie shell. Top with meringue.