Rhubarb Cream Pie

 

3 c. diced rhubarb
1 c. sugar
3 Tbsp. flour
2 egg yolks
1 Tbsp. lemon juice

Arrange the rhubarb in unbaked pastry shell.  Blend together sugar, flour, egg yolks and lemon juice.  Stir until thick paste is formed.  Pour over rhubarb and bake in hot oven (425) 20 minutes.  Reduce heat to 350 and bake for 20 minutes more.

May be served plain or with meringue.