Rhubarb Custard Pie

2 1/2 cups rhubarb sliced in 1/4 inch pieces.
2 tbsp. flour
1 cup white sugar
2 eggs
1 tbsp. melted butter or margarine

Mix sugar and egg yolks.
Add melted butter and flour.
Add rhubarb and sprinkle in unbaked pie shell. Bake in 425F oven for 15 mins.
Reduce temperature to 375F and bake until custard is set.
Make a meringue of 2 egg whites and 1/4 cup sugar.
Place on hot pie being sure to bring the meringue to the edge of the shell.
Place in oven and brown meringue.