1 unbaked pie shell
2 1/3 C chopped rhubarb
3 egg yolks
1 C white sugar (1st amount)
2 tbsp. flour
1 tbsp. melted butter
3 egg whites
¼ C white sugar (2nd amount)
Beat the egg yolks until thick. Gradually add the sugar, flour & butter. Fold in the rhubarb. Pour the mixture into the pie shell. Bake at 450°F for ten minutes and reduce the heat to 325°F until the filling is cooked. Prepare the meringue by beating the egg whites until stiff and gradually add the ¼ C sugar. Spread the meringue over the pie and return to the oven to brown.
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