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Categories:Viewed: 13 - Published at: 3 years ago
Ingredients
- 1 unbaked pie shell (I recommend #93062)
- Custard
- 3 cups rhubarb, chopped
- 2/3 cup sugar
- 2 tablespoons flour
- 3 egg yolks
- 2 tablespoons sugar
- 1 cup milk
- Meringue
- 3 egg whites
- 2 tablespoons sugar
Method
- Line 9" pie pan with pastry crust. Use a pie crust shield of foil to protect the crust.
- Put rhubarb in pie pan.
- Mix 2/3 Cup sugar with flour and sprinkle over rhubarb.
- Bake at 400 degrees for 30 minutes, till half done.
- Meanwhile, separate eggs, reserving whites in a mixing bowl.
- Beat yolks with 2 tablespoons sugar till light colored, then add milk.
- Pour this over the half done custard, and continue to bake, lowering temperature to 375 degrees, about 30 more minutes.
- Watch closely-custard is done when a knife inserted in the middle comes out clean.
- Meanwhile, beat egg whites till stiff peaks form, adding 2 tablespoons sugar gradually near the end.
- Spread meringue over the custard.
- Return to 375 degree oven till meringue is a delicate brown, 5-7 minutes.
- Best served cold.
- Keep refrigerated.