Prepare pie crust.

Pour boiling water over 5 to 6 cups chopped rhubarb. Let stand 5 minutes. Drain and mix with following:

1 c. sugar
2 tbsp. flour
2 egg yolks (lg. eggs)
Butter

Mix above ingredients and put in pie crust. Bake at 375 degrees for 45 minutes.

MERINGUE:

2 egg whites
4 tbsp. sugar

Beat egg whites until slightly stiff. Add sugar, 1 tablespoon at a time, until forms stiff peaks. Spread over hot pie and cover top sealing edges. Bake at 375 degrees for 5 minutes or until peaks are browned.