Sour Cream Rhubarb Pie

Ingredients:
- 9-inch unbaked pastry pie shell
- 1 1/2 c. sugar
- 1 1/2 c. sour cream
- 1 1/2 c. rhubarb, diced
- 2 Tbsp. flour
- 3 egg yolks
- nutmeg
- 3 egg whites
- 6 Tbsp. sugar

Directions:
- Beat egg yolks slightly.
- Add sour cream, sugar, flour and rhubarb.
- Stir.
- Pour into 9-inch unbaked pastry pie shell. Sprinkle nutmeg lightly on top.
- Bake in 375° oven for 30 to 35 minutes.
- Beat the egg whites and sugar until peaks form.
- Remove pie from oven; spread with meringue.
- Return to oven and bake 10 minutes more, until meringue is brown.