2 c. cut up rhubarb
1 c. sugar
2 tbsp. flour
3 egg yolks (save whites for the meringue)
4 tbsp. water or less

Put cut up rhubarb in an unbaked pie shell. Mix sugar, flour, egg yolks and water. Spread well over rhubarb.

Bake at 375°F for 45 minutes or until rhubarb is tender. The cream filling forms in baking. Make a meringue and put on the pie.

Bake until light brown.