3 c. diced rhubarb (cover with hot water, let stand until cold, drain.)
1 1/2 c. sugar
3 tbsp. flour
1/2 tsp. salt
3 tsp. butter
3 egg yolks

Cream the mixture together, add to the drained rhubarb and stir well until like a cream dressing. Pour into unbaked pie shell. Bake at 350 degrees for 30-40 minutes. Cover with meringue and brown.