Great Grandma Anna Kline'S Rhubarb Sponge Pie - cooking recipe

Ingredients

1 c. sugar
1 Tbsp. butter
2 Tbsp. flour
2 eggs, separated
1 c. milk
1 c. cooked rhubarb
3 Tbsp. maraschino cherries

Preparation

Cream sugar and butter.
Add flour and egg yolks.
Mix.
Add milk, cooked rhubarb and cherries.
Fold in beaten egg whites to which some of the sugar can be beaten.
Pour into unbaked pie shell.
Bake at 425\u00b0 for 10 minutes and then at 350\u00b0 until set and golden brown.