2 egg yolks, beaten
1 cup sugar
3 tablespoons flour
2 ½ cups rhubarb, cut into small pieces
2 egg whites
¼ cup powdered sugar
Beat the two egg yolks and add 1 cup of sugar and 3 tablespoons of flour. Stir until completely mixed.
Add the rhubarb to the egg/sugar/flour mixture and until rhubarb is completely coated.
Pour into an uncooked pastry shell and cook at 350° for 30 minutes.
Remove the pie from oven and cool.
Meanwhile, mix the meringue by beating the two egg whites until stiff.
Fold in the ¼ cup powdered sugar into the meringue and completely cover the cooled rhubarb pie.
Put pie back into the oven until meringue is golden brown. About 5-10 minutes. Watch closely.
Cool the pie and serve with a generous scoop of vanilla ice cream. So very refreshing!