Rhubarb Pie
3 cups diced rhubarb
1½ cups sugar
3 tblsp. flour
¼ tsp. salt
1 tblsp. lemon juice
2 eggs, separated
1 9-inch pie shell
Cut rhubarb into small pieces and arrange in an unbaked pie shell. Combine the sugar and flour, add egg yolks and lemon juice. Stir into a smooth paste. Pour this mixture over rhubarb. Cover with meringue made from the egg white. Bake in a hot oven (425-f) for 10 minutes, then reduce heat to (325-f) and bake for 30 minutes.