Rhubarb Pie(From 1975 Edition) - cooking recipe

Ingredients

3 c. diced red rhubarb
1 1/2 c. granulated sugar
3 Tbsp. flour
2 1/2 Tbsp. tapioca
1/4 tsp. salt
1 Tbsp. lemon or orange juice
2 eggs, separated
pastry for one 9-inch crust (make your own flaky crust)

Preparation

Cut rhubarb in pieces 1/4-inch thick.
Set aside.
Combine sugar, flour, tapioca, salt, lemon or orange juice and 2 egg yolks and mix together, then mix with rhubarb.
Beat egg whites until stiff.
Fold egg whites in with the rhubarb combination.
Pour into pie crust.
Bake at 425\u00b0 for 10 minutes, then reduce heat to 325\u00b0 and bake for 30 minutes more.