Instructions: Method:
1. Line pie pan with pastry, and make high fluted rim.

2. In a large bowl, combine butter or margarine, juice, and egg yolks. Beat thoroughly. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.

3. In another bowl, beat egg whites until stiff. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture. Pour filling into pastry shell.

4. Bake on bottom rack at 375 degrees F (190 degrees C) for 15 minutes.

Reduce heat to 325 degrees F (165 degrees C) for 45 to 50 minutes longer.

Makes 1 - 9 inch pie

Delicious - I bake this for my 93 year old grandmother each rhubarb season, and she just loves it. Like when I was a kid, she says... mmmmm good! Everyone wants some.

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