Unbaked pie crust (9")
3 1/2 c. rhubarb
3 eggs
3 tbsp. water
3 tbsp. flour
1 1/2-1 3/4 c. sugar
Dash of low salt
Dash of cinnamon

In bowl add 1 1/4 cups sugar with cut up rhubarb; mix well. Put in pie shell. Separate eggs, saving whites for the meringue. Beat egg yolks. Add water, flour and remaining sugar to egg yolk. Pour over rhubarb. Bake at 425 degrees for 15 minutes, then at 350 degrees for 30-40 minutes. Remove from oven. Cover with the meringue, return to oven, brown lightly.

Meringue is made by beating egg whites, add 1/2 teaspoon cream of tartar and gradually add 6 tablespoons sugar. Beat until sugar is dissolved.