2 eggs, separated
1 c. + 2 Tbsp. sugar
2 Tbsp. four
½ tsp. salt
2 Tbsp. butter, melted
1 c. milk
2 c. cut rhubarb
Beat egg yolks, sugar, salt, flour and butter until light; add milk. Pour mixture over rhubarb in pie shell. Bake at 400º for 10 minutes, then 300º until custard is set. Then beat egg whites with 2 Tbsp. of sugar. Top baked custard with egg white mixture and return to oven to lightly brown. Makes a 9-inch pie.
