Pie Crust:

1 cup all-purpose flour
1/2 teaspoon salt
3/8 cup solid shortening
2 Tablespoons ice cold water

Combine flour and salt, mix in shortening thoroughly with pastry blender until mixture is crumbly.  Refrigerate at least 2 hours or overnight.  When ready to roll out, add half of the cold water and mix with fork.  Add remaining half of water and mix together with hands.  Shape into a ball and flatten, smoothening the edges.  Dust lightly with flour and roll out into a circle.  Flour the bottom of the pie pan lightly, then lay the crust into the pan and crimp the edges with fingers.  Refrigerate pie crust while mixing together the filling ingredients.  Makes one 9” pie shell. 
 

Filling:

2 cups sugar
3 Tablespoons butter
1/4 cup flour
2 Tablespoons Meyers dark rum (or 4 Tablespoons rum flavoring)
1/3 cup + 2 Tablespoons milk
2 large eggs, separated
1/2 teaspoon salt
1/4 teaspoon nutmeg (freshly grated, if possible)
1 cup diced rhubarb - use fresh, not frozen

One 10" unbaked pie shell

Preheat oven to 350°.

Beat butter and sugar, add flour, then add all other ingredients except for egg whites and pie shell. Beat eggs whites, fold into rhubarb mixture. Pour into 10" pie shell. Bake at 350° for 40-45 minutes.