4 c. rhubarb, washed and dried
2 c. sugar
1/3 c. flour
3 eggs, separated
1 pie shell
1 tbsp. butter
1/4 tsp. cream of tartar
6 tsp. brown sugar

Combine rhubarb, sugar, flour and egg yolks in a bowl; stir. Let mixture stand a few minutes until juice begins to form; pour mixture into pie shell. Dot top with butter. Bake at 450 degrees for 15 minutes. Lower heat to 250 degrees, bake 30 minutes or longer until pie bubbles in the center.

Beat egg whites, add brown sugar. Add meringue to top, bake 10 to 15 minutes at 350 degrees.