Rhubarb Pie by Dorothy
4 Cups Rhubarb
3 Tablespoons Butter
1-1/2 Cups Sugar
Cook the above until tender
1/2 Cup Sugar
3 Level Tablespoons Cornstarch
4 Egg Yolks
1/3 Cup Evaporated Milk or Cream
Mix the above together. Add to cooked Rhubarb mixture, Cook 1 minute or until thick and creamy
Put in 9" pie shell
Make meringue with egg whites and 1/2 cup sugar
