Rootin’ for Rhubarb Pie

Rootin’ for Rhubarb Pie
9–inch unbaked pie shell
3 cups rhubard, cut into 1/2–inch pieces boiling water
1 1/2 cups sugar
2 tbsp. flour
salt to taste
1/4 tsp. cinnamon
1 tbsp. melted butter
3 egg yolks, beaten

Preheat oven to 425F. Pour boiling water over rhubarb to cover, let stand 5 minutes. Drain. Combine the flour, sugar, salt and cinnamon. Add melted butter and beaten egg yolks. add rhubarb to sugar mixture and combine thoroughly. Spread fruit mixtire in oie shell. Bake 10 minutes in hot oven. reduce temperature to 350F and bake 30 minutes. Remove from oven. Cover cooled pie with meringue (recipe follows) and return to 350F oven. Bake 10 minutes.

Marvelous Meringue
3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar

Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar, continuing to beat until stiff peaks form.