2 1/2 c. rhubarb, finely diced
2 eggs, separated
2 tbsp. flour
2 tbsp. soft butter
1/2 c. milk
1 c. sugar
1 tsp. lemon juice
1 unbaked 9 inch 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. Preheat oven to 425 degrees, reduce to 350 degrees once pie is placed in oven. Bake for 40-45 minutes. This pie makes its own top crust.