2 eggs, slightly beaten
1 c. sugar
1/4 tsp. cinnamon
1 c. milk
1 tbsp. flour (heaping)
Dash salt
1 1/2 c. chopped rhubarb
1 unbaked pie shell

Mix together eggs, sugar, cinnamon, flour and salt. Fold in rhubarb. Pour into unbaked pie shell. Bake about 1 hour at 350 degrees. Top with meringue and bake 12 to 15 minutes.

MERINGUE:

3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 tbsp. sugar

Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350 degrees for 12 to 15 minutes or until meringue is golden. Cool.