RHUBARB CUSTARD PIE

1 1/3 cups sugar, divided use
3 tbsp all-purpose flour
3 egg yolks
3 tbsp frozen orange juice concentrate
2 tbsp butter or margarine, softened
3 cups fresh rhubarb (or 1 (13-oz) pkg frozen unsweetened rhubarb), cut in 1/2-inch pieces
3 egg whites
1/3 cup sugar
1 (9-inch) unbaked piecrust
chopped nuts (for top)
whipped cream (optional garnish)

Combine the 1 cup sugar, the flour, and 1/4 tsp salt. Add egg yolks, juice concentrate, and butter; beat smooth with rotary beater. Stir in rhubarb.

Beat egg whites to soft peaks. Gradually add the remaining 1/3 cup sugar, beating to stiff peaks. Gently fold whites into rhubarb mixture. Pour into pastry shell, sprinkle with nuts.

Bake at 325 degrees F for 55 minutes.

Garnish with whipped cream, if desired.

Source: Newspaper clipping