RHUBARB PIE

MOTHER'S RHUBARB PIE

1 (9-inch) pie shell
2 1/2 c. rhubarb, chopped
1 c. sugar
3 egg yolks
1 tsp. butter
2 Tbsp. flour

Pour boiling water over chopped rhubarb. After a few minutes drain off water; combine with sugar, egg yolks, butter and flour. Pour filling into unbaked pie shell. Bake at 350 degrees for 15 minutes.

Use beaten egg whites for the meringue.

This recipe is called Mother's Rhubarb Pie because it was my Mother's recipe book.