1 pie shell, unbaked
2-3 c. rhubarb, cut up

CUSTARD:

2 egg yolks, beaten
1/2 c. milk
1 tbsp. cornstarch
1 tbsp. flour
1/4 tsp. salt
3/4 c. sugar

MERINGUE:

2 egg whites, beaten stiff
Pinch of salt
2 tbsp. sugar

Fill pie shell to level with cut rhubarb. Mix together all custard ingredients and pour over rhubarb. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until rhubarb is tender.

For meringue add sugar and salt to stiff egg whites and blend with beater. When custard is set, spread meringue around edge of pie and return to oven for 12 to 15 minutes.