CRUST:

1 c. flour
1/2 tsp. salt
1/3 c. shortening
2-3 tbsp. cold water

Preheat oven to 350 degrees. Mix flour and salt together and blend into shortening until pea size pieces are formed. Add water a bit at a time being careful not to over work or wet the dough. Roll out and place in pie tin. Makes one (9 or 10-inch) pie.

FILLING:

1 c. sugar
3 separated eggs
2/3 c. milk
4 c. chopped rhubarb

Put chopped rhubarb in prepared crust. Mix 3 yolks with one white plus milk, sugar, and nutmeg together and beat well. Pour this mixture over the rhubarb. Bake for 1 hour or until slightly firm.

MERINGUE:

2 egg whites
1/4 to 1/3 c. sugar

Whip chilled egg whites until stiff peaks form. Fold in sugar and top pie with meringue. Continue baking until brown, approximately 13-15 minutes.

The meringue step can be skipped if a custard-looking pie is desired. Simply add the whole eggs to the filling mixture poured over the rhubarb and sprinkle with nutmeg.