2 tbsp. butter
1 1/2 c. sugar
1/2 c. flour
1/4 tsp. salt
3 eggs, separated
4 c. rhubarb, diced
9 inch unbaked pie shell
6 tbsp. sugar

Blend butter, sugar, flour and salt thoroughly. Blend in beaten egg yolks until well mixed. Combine with rhubarb: turn into pie shell. Bake at 425 degrees for 30 to 40 minutes, or until rhubarb is tender. Make a meringue from egg whites and six tablespoons of sugar. Spread on warm pie. Bake at 400 degrees for 8 to 10 minutes or until brown. Cool before serving.