Rhubarb Meringue Pie - cooking recipe

Ingredients

1 unbaked pie shell (I recommend #93062)
Custard
3 cups rhubarb, chopped
2/3 cup sugar
2 tablespoons flour
3 egg yolks
2 tablespoons sugar
1 cup milk
Meringue
3 egg whites
2 tablespoons sugar

Preparation

Line 9\" pie pan with pastry crust. Use a pie crust shield of foil to protect the crust.
Put rhubarb in pie pan.
Mix 2/3 Cup sugar with flour and sprinkle over rhubarb.
Bake at 400 degrees for 30 minutes, till half done.
Meanwhile, separate eggs, reserving whites in a mixing bowl.
Beat yolks with 2 tablespoons sugar till light colored, then add milk.
Pour this over the half done custard, and continue to bake, lowering temperature to 375 degrees, about 30 more minutes.
Watch closely-custard is done when a knife inserted in the middle comes out clean.
Meanwhile, beat egg whites till stiff peaks form, adding 2 tablespoons sugar gradually near the end.
Spread meringue over the custard.
Return to 375 degree oven till meringue is a delicate brown, 5-7 minutes.
Best served cold.
Keep refrigerated.