2 c. raw rhubarb
1 tbsp. butter
1 c. sugar

Cook these 3 ingredients until rhubarb is done, about 10 minutes. Add 2 beaten egg yolks, then: 2 tbsp. flour 1 heaping tbsp. cornstarch Salt 1/4 c. cream

Mix these ingredients together and add to rhubarb, cook until thick and put in baked crust. Use egg whites for topping. I can rhubarb thick then it's ready for pie, just heat it.

Also, I add 1 tablespoon water to two egg whites and that makes more topping. Plus 2 tablespoons sugar to each egg white. Plus add powdered sugar if egg whites don't beat stiff or 1/2 teaspoon cornstarch to 2 egg whites and they'll stand in peaks.