My Mother'S Rhubarb Sponge Pie - cooking recipe

Ingredients

2 egg yolks
1 c. sugar
1 c. milk
2 egg whites, beaten stiff
2 Tbsp. melted butter
2 Tbsp. flour
1 tsp. lemon juice
2 c. fresh diced rhubarb (can use frozen)
1 (9-inch) unbaked pie shell

Preparation

Beat egg yolks in a bowl.
Add flour and melted butter.
Stir milk in slowly.
Add sugar and lemon juice.
Mix well.
Stir in beaten egg whites.
Arrange rhubarb in pie shell and pour mixture over it.
Bake at 450\u00b0 for 10 minutes and then reduce to 350\u00b0 for 30 minutes.