2 c. rhubarb, cut up sm.
1 unbaked pie shell
3 egg yolks, beaten
1 c. sugar
3 heaping tbsp. flour
1 1/2 c. milk
1 tsp. vanilla
3 egg whites
6 tbsp. sugar

Place rhubarb in a covered casserole dish and bake without water until soft but not mushy (about 30 minutes at 350 degrees). Cool and place in pie shell.

Mix together the egg yolks, sugar, flour, milk and vanilla and pour over the rhubarb. Bake at 450 degrees for 15 minutes then 350 degrees for about 1 hour until set. Cool.

Beat egg whites until soft peaks form and gradually add 6 tablespoons sugar until meringue is fairly stiff. Cover pie with the meringue and bake at 300 degrees until lightly browned.