1 (2-crust) pastry, unbaked
1 tbsp. tapioca
2/3 c. sugar
2 tbsp. flour
2 c. milk
1 tbsp. butter
3 egg whites
3 c. rhubarb, chopped
1 c. sugar
1/2 tsp. salt
2 tbsp. cornstarch
3 yolks
1 tsp. vanilla
6 tbsp. sugar

Prepare crust; do not bake. Combine rhubarb, tapioca, 1 cup sugar. Pour into crust and bake at 375 degrees for 30 minutes. Cool slightly. Combine 2/3 cup sugar, salt, flour, cornstarch. Stir in milk gradually. Cook, stirring until thickened.

Stir small amount of hot mix into 3 slightly beaten egg yolks. Return yolk mixture to pan and cook 2 minutes. Add butter and vanilla. Cool slightly and pour over pie. Make meringue. Bake at 425 degrees for 5-6 minutes.