2 c. rhubarb, finely diced
2 eggs, separated
2 tbsp. flour
2 tbsp. soft butter
1 c. cream
1 c. sugar
1 tsp. lemon juice
1 unbaked pie shell

Place the rhubarb in an unbaked pie shell. Beat egg yolks, flour and butter together. Slowly stir in the milk. Add sugar and lemon juice, mixing well.

Beat the two egg whites until stiff and fold into the above mixture. Pour over the rhubarb. Bake in 450 degree oven for 10 minutes. Reduce heat to 350 degrees and bake for 40 to 45 minutes. This pie does not need a top crust as the egg whites make a delicious topping.