3 c. diced rhubarb
3 beaten egg yolks
1 1/2 c. sugar
3 tbsp. flour
1/4 tsp. salt
1/8 tsp. nutmeg

Mix well rhubarb and beaten egg yolks. Blend dry ingredients and add to rhubarb mixture with 1 tablespoon melted butter. Place in pastry lined pan and bake at 425-450 degrees for ten minutes and reduce heat to 325 degrees and continue baking for 40 minutes. Top with meringue made from 3 egg whites and 6 tablespoons sugar; return pie to oven to brown.