2 egg yolks
1 c. sugar
2 tbsp. butter
2 tbsp. flour
1 c. milk
2 egg whites (beat until stiff)
1 tbsp. lemon juice
2 c. diced rhubarb

Beat egg yolks until light. Add sugar, butter, flour and lemon juice and beat. Lightly stir in milk and fold in beaten egg whites. Arrange rhubarb in an unbaked 9 inch pie shell. Pour mixture on top. Bake 10 minutes at 400 degrees, then 30 minutes at 325 degrees.