2 c. chopped rhubarb
1 1/2 c. sugar
3 eggs (separate 2, save for meringue)
2 tbsp. flour
1 tbsp. butter
1 tsp. fresh lemon juice
9 inch unbaked pie shell

Top with meringue: 1/4 c. sugar 1/8 tsp. cream of tartar

Combine and cook all the ingredients until thick and pour into unbaked pie shell. Bake about 45 minutes at 350 degrees.

Top with meringue: Whip until stiff, spread on pie and return to oven raised to 400 degrees for about 10 minutes or until golden.