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

Stew rhubarb in 3/4 cup sugar until soft. Cool and add milk and the yolk of the eggs beaten with 1/4 cup sugar, the flour and the salt mixed together. Add the lemon juice. Pour into the pie pan lined with pastry with a fluted edge. Bake at 450 degrees for 10 minutes and at 325 degrees for 25 minutes. Cover with meringue.

To make meringue beat egg whites stiff and add 2 tablespoons sugar to each egg white, beat then add another tablespoon of sugar to each egg white. Beat, add few drops of lemon or vanilla.