Rhubarb Custard Pie
|Rhubarb||2 Cup (32 tbs), finely diced|
|Butter||3 Tablespoon, melted|
|Sugar||1 Cup (16 tbs)|
Cover rhubarb with sugar and allow to stand half an hour or so.
Mix flour, egg yolks, vanilla and butter with rhubarb, and pour into open unbaked crust.
Bake 25 minutes.
Cover with meringue made with 2 egg whites and 4 tablespoons sugar and brown in slow oven.