RHUBARB CUSTARD PIE

1 unbaked pie shell

2 1/3 C chopped rhubarb

3 egg yolks

1 C white sugar (1^st amount)

2 tbsp. flour

1 tbsp. melted butter

3 egg whites

¼ C white sugar (2^nd amount)

Beat the egg yolks until thick.  Gradually add the sugar, flour & butter.  Fold in the rhubarb.  Pour the mixture into the pie shell.  Bake at 450°F for ten minutes and reduce the heat to 325°F until the filling is cooked.  Prepare the meringue by beating the egg whites until stiff and gradually add the ¼ C sugar.  Spread the meringue over the pie and return to the oven to brown.