Rev. Traylor'S Favorite Rhubarb Custard Pie - cooking recipe

Ingredients

2 c. rhubarb, cut fine
2 egg yolks (white for meringue topping)
1 c. white sugar
2 Tbsp. flour
1 Tbsp. butter

Preparation

Mix well and let stand while you make up the pastry shell. Bake for 40 minutes at 425\u00b0.
Take from oven and put meringue on (egg whites well beaten with 2 tablespoons white sugar); return to oven for about 10 minutes or until topping is well browned.
Cool before serving.