2 tbsp. butter, melted
2 c. sugar
4 c. diced rhubarb
1/4 tsp. salt
1 lg. baked pie shell
1/2 c. sugar
4 tbsp. cornstarch
4 well beaten egg yolks
1/2 c. sweetened cream

MERINGUE:

4 egg whites, beaten
4 tbsp. sugar
Dash of cream of tartar

Cook butter, sugar and rhubarb over low heat stirring often until rhubarb is tender. Mix egg yolks, 1/2 cup sugar, cornstarch, salt and sweet cream and add to hot mixture. Cook until clear. Pour into pie shell and top with meringue. Bake at 375 for about 10 minutes.