Rhubarb Souffle Pie - cooking recipe

Ingredients

2 c. chopped rhubarb
1 1/2 c. sugar
2 eggs, separated
dash of salt
2 Tbsp. sugar

Preparation

Mix the sugar and cut rhubarb.
Separate the eggs.
Add a dash of salt to beaten egg yolks and add to the rhubarb.
Stir well.
Beat the egg whites and gradually add the 2 tablespoons of sugar.
Egg whites should be stiff.
Fold into rhubarb mixture. Pour into prepared pie crust.
Bake at 400\u00b0 for 20 minutes.
Turn heat down to 300\u00b0 for 30 minutes.