3 c. diced rhubarb
3 beaten egg yolks
1 1/4 c. sugar
3 tbsp. flour
1/4 tsp. salt
1 tbsp. melted butter
1/4 tsp. nutmeg

Mix diced rhubarb with beaten egg yolks. Add sugar and flour, salt and nutmeg. Add melted butter; mix well. Bake in unbaked crust for 10 minutes at 425 degrees. Continue baking at 325 degrees for 30 or 35 minutes or until firm. Add 6 tablespoons sugar to beaten egg whites, top pie and brown in oven. Add 1/2 teaspoon salt to egg white.