#1292 - Rhubarb Sponge Pie

(by Shirley McNevich)

1 unbaked pie crust dough (9")
2 egg yolks
2 egg whites (beaten)
1 cup white sugar
2 TBSP flour
1 TBSP butter (melted)
1 cup milk
2 cups rhubarb (bite sized pieces)

In a mixer add egg whites--beat until stiff--set aside. In a bowl add egg yolks--beat with a fork. Add white sugar, flour--stir. Add melted butter--stir. Add milk--stir. Add rhubarb--stir. Add beaten egg whites--stir. Spray a 9" pie plate with Pam. Add the unbaked pie dough--spray the inside of the dough with Pam and flute the edges. Pour the batter into the unbaked crust. Bake at 375 degrees for 40 minutes or until set. Cool completely.