2 c. diced rhubarb
1 c. sugar
2 eggs, separated
1 tbsp. lemon juice
1 tbsp. butter
3 tbsp. flour

Beat egg yolks and sugar well. Beat whites separately until fluffy. Put flour and remaining ingredients into egg yolk and sugar. Then fold in egg whites. Put into an unbaked pie shell and dot with butter. Bake at 425 degrees for 20 minutes and then at 350 for 20 more minutes.