Rhubarb Custard Pie Carol Orr

This is a one crust pie

3 cups rhubarb cut in small chunks

1 cup sugar

3 Tbsp flour

2 Tbsp butter

2 egg yolks (beaten until light) save whites for meringue

Prepared crust, 8 or 9 inch unbaked

Meringue:

2 egg whites (saved from filling)

1/4 tsp cream of tartar

1/4 cup sugar

2 tbs. water

1/4 tsp salt

½ tsp vanilla

Mix together rhubarb, sugar, flour and butter.

Beat egg yolks until light, then fold into rhubarb mixture.

Pour into prepared crust

Bake 425 degrees 10 minutes then lower heat to 350 degrees and bake an additional 30 minutes.

Cool to lukewarm. Turn oven to 375 degrees.

For meringue:

Beat egg whites and cream of tartar until stiff but moist

Very gradually add the sugar.

Add water, salt & vanilla

Beat until very stiff. Spread on pie, touching crust all around.

and bake 10 to 12 minutes.