2 c. rhubarb, cut in 1/2" pieces
1 c. sugar
3 tbsp. flour
2 egg yolks, beaten
1 c. milk
1 tsp. vanilla

MERINGUE:

Beat egg whites (foamy). Add 1/4 cup sugar, beat until peaks. Add 1/4 teaspoon vanilla.

Put rhubarb in unbaked pie shell. Combine sugar and flour. Add milk to egg yolks, stir milk mixture into sugar. Add vanilla. Pour over rhubarb. Bake 15 minutes at 425 degrees and 30 minutes at 325 degrees. Top with meringue and return to oven to brown at 400 degrees. (If rhubarb is extra moist add 1 more tablespoon flour before baking.)