Rhubarb Custard Pie(Makes 2 Deep Pies) - cooking recipe

Ingredients

6 c. rhubarb
3 c. sugar
9 Tbsp. flour
3 Tbsp. tapioca
6 Tbsp. water
6 egg yolks, beaten

Preparation

Mix all the above.
Put in unbaked pie shells.
Bake at 450\u00b0 for 10 minutes.
Reduce heat to 350\u00b0 and continue baking for 30 to 35 minutes.
Top with egg whites, beaten with sugar and cream of tartar.
Put back in the oven for the last 10 minutes.