2 c. diced rhubarb
3/4 c. sugar
1 c. milk
2 eggs
1/4 tsp. vanilla
1/4 c. sugar
2 tbsp. flour
1/4 tsp. salt
1 tsp. lemon juice

Cook rhubarb and 3/4 cup sugar until soft. Cool; add milk and beaten eggs with sugar, flour, vanilla and salt. Add lemon juice. Pour into pastry lined pie plate and bake at 450 degrees for 10 minutes, then reduce heat to 320 degrees and bake for 30 minutes. Make a meringue and arrange on pie and bake in a slow oven (300 degrees) for 15 minutes.