• 3 1/2 cups of finely cup rhubarb
  • 3/4 cup white sugar
  • 2 eggs
  • 3 tbsp of water
  • 2 tbsp of melted margarine
  • 2 tbsp cornstarch
  • 9" unbaked pieshell
  • 3 tbsp minute tapioca
  • Cream of tartar
  • 1/4 cup of sugar
  • salt

Pour boiling water over 3 1/2 cups finely cut up rhubarb. Let stand for 5 min. Drain well. Mix 3/4 cups white sugar. Add 2 eggs yolks, 3 tbs water, 2 tbs of melted margarine, 2 tbs corn starch. Mix well with rhubard and pour into unbaked 9” pie shell. Sprinkle with 3 tbs minute tapioca. Bake at 400 for 10 min. Then at 300 for about 1/2 hour (or until knife comes out reasonably dry). Beat egg whites with pinch of cream of tartar, 1/4 cup sugar with a pinch of salt. Bake until golden.

Put rack to lowest position in my oven – Very good recipe from Mrs. T Selzler!