3/4 c. milk
2 egg yolks
2 1/2 c. rhubarb, raw and cut up, peeled
1 c. sugar
3 tbsp. flour

Mix ingredients and put rhubarb in it. Pour into unbaked 8 or 9 inch pie shell and bake for 10 minutes at 400 degrees. Reduce heat to 375 degrees and bake until custard is set and knife comes out clean, about 40-50 minutes.

Make meringue with egg whites plus 4 tablespoons sugar and cover top. Put pie into oven and brown meringue - 2 to 3 minutes.