This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Rhubarb Custard Pie
Beat 2 egg yolks and 1 whole egg (the extra whites are used for the meringue). Add 3-4 cup sugar and 1-8 teaspoon salt. Add 1 tall can evaporated milk (1 2-3 cups), 1 1-3 cups sliced rhubarb and 1-2 teaspoon vanilla extract. Pour into unbaked pie shell. Bake in hot oven 425 degrees 20 minutes, then reduce heat to a moderate oven, 350 degrees, and bake until custard is set, about 20 minutes. Cover with meringue and brown in slow oven, 325 degrees. Makes one 9-inch pie.
Meringue
Beat 2 egg whites (left over from pie) with 1-8 teaspoon salt until foamy. Add 1-4 cup sugar a little at a time and continue beating until meringue will stand in peaks.