Grandma White'S Rhubarb Custard Pie - cooking recipe

Ingredients

2 eggs, separated
1/2 c. sugar (up to 1 c.)
2 Tbsp. oil
2 Tbsp. canned milk
2 c. rhubarb
2 Tbsp. sugar
1/2 tsp. vanilla

Preparation

Cream together egg yolks with next 3 ingredients. Pour over rhubarb in pastry shell and bake 30 to 40 minutes at 350\u00b0.
Make meringue of egg whites, 2 tablespoons sugar and vanilla.
Top pie and bake at 425\u00b0 until lightly browned.