1 (9 inch) unbaked pie shell
1 1/4 c. cut rhubarb
1 c. sour cream
1 1/2 c. sugar
1 tbsp. flour
3 egg yolks, slightly beaten
6 tbsp. sugar
3 egg whites, beaten stiff

Put rhubarb in pie shell. Mix sour cream, 1 1/2 cups sugar, flour, and egg yolks. Pour over rhubarb. Bake at 350 degrees for 1 hour. Cool slightly; add 6 tablespoons sugar gradually to beaten egg whites. Spread over pie and bake at 350 degrees for 20 minutes.