3 c. rhubarb
1 tbsp. tapioca
1 tbsp. flour
1/2 c. sugar to 1 c. more or less
1/8 tsp. salt
1 tsp. butter

Mix in bowl. Put in unbaked pie shell, 9 inches. Bake at 450 degrees for 15 minutes. Then turn down to 350 degrees for 30 minutes.

CREAM FILLING:

3/4 c. sugar or 1-1 1/3 c.
2 tbsp. cornstarch
2 tbsp. flour
1/8 tsp. salt
2 c. milk, heated
2-3 egg yolks
1 tsp. vanilla

Blend sugar, cornstarch, flour and salt. Add to milk. Put in double boiler. Cook constantly stirring until thick. Add well beaten egg yolks and vanilla. Cook 1 minute longer. Cool slightly. Pour over done pie. 6 tablespoons sugar to 3 egg whites for meringue. Brown in oven at 350 degrees for 15 minutes.