1/2 c. canned milk
2 c. sugar
3 eggs
1 tbsp. flour
3 c. rhubarb, diced
Nutmeg sprinkled on top

MERINGUE:

3 egg whites
1/2 c. water
6 tbsp. sugar
1 tbsp. corn starch

Place rhubarb in bowl with sugar. Stir, add beaten yolks of eggs, add canned milk, mix well with 1 tablespoon flour. Put in unbaked pie shell; after sprinkling bottom of shell with 3 tablespoons sugar and 1 tablespoon flour mixed together. This keeps crust from getting soggy. Sprinkle fruit with nutmeg.

Bake at 350 degrees until set in center.

For Meringue: When fruit is tender and filling is set; mix corn starch and water and cook until clear. Cool and add to egg whites which have been beaten to soft peaks with sugar added 1 tablespoon at a time; spread evenly on pie and bake 8 to 10 minutes at 350 degrees.