Ingredients
2 cups thinly sliced rhubarb
1 cup granulated sugar
3 tablespoons flour
2 eggs - separated whites and yolks
3 tablespoons butter or margarine
6 tablespoons powdered sugar
⅛ teaspoon salt
Directions
Blanch rhubarb by covering with boiling water. Let stand 5 minutes and drain. Add granulated sugar and butter and cool. Combine flour and 2 eggs yolk and mix thoroughly with rhubarb. Pile in unbaked pastry lined pan and bake for 1 hour at 350 or until crust is brown and rhubarb tender.
Beat 2 egg whites until stiff, add powdered sugar and salt and beat until thoroughly mixed. Spread over top of baked rhubarb pie and return to oven to brown.