Aunt Mae’s Rhubarb Meringue Pie

3 egg yolks, slighlty beaten

2 T. flour or tapioca

1 cup sugar

½ t. salt

3 cups fresh, chopped rhubarb

1 unbaked single pie shell

Butter

Meringue

3 egg whites, stiffly beaten

4 T. powdered sugar

Combine egg yolks with the flour or tapioca, sugar, and salt. Add rhubarb. Toss well. Put in unbaked pie shell. Dot with butter. Bake at 450 F for 10 minutes. Reduce temperature to 325 F and bake for 30 minutes or until filling sets. Remove from oven. Cool slightly.

Meringue: Beat egg whites until stiff. Add powdered sugar. Pile on top of pie. Brown in oven for about 12 minutes.

Cook’s note: A “heritage” recipe from my mother-in-law’s aunt.

Recipe courtesy of Pam Baxter, New Haven, Indiana