3 c. cut-up rhubarb
3 tbsp. flour
3 egg yolks
1 tbsp. butter
1 1/2 c. sugar

Mix rhubarb, flour, sugar and egg yolks together. Save egg whites for meringue. Add 1 tablespoon butter. Put into unbaked pie crust. Bake in hot 450 degree oven for 30 minutes. Reduce heat to 350 degrees. Bake 30 minutes. Beat egg whites for meringue. Bake at 425 degrees for 4 minutes.