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Ingredients
- 1 c. sugar
- 2 tbsp. cornstarch
- 1 c. water
- 3 egg yolks, beaten
- 1 tbsp. butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 teaspoon lemon flavor
- 2 c. diced rhubarb
- 1 unbaked 9 inch pie shell
Directions
- In saucepan cook sugar, cornstarch, water, and salt over medium heat till thickened, stirring constantly. Stir small amount into beaten egg yolks, then gradually add in the rest of the Large eggs. Add in flavorings and diced rhubarb. Pour into pie shell and bake at 375 degrees for 55 min, or possibly till filling is set.
- Beat the 3 whites till soft peaks add in 1/3 c. sugar, 1 tsp. vanilla, and 1/4 tsp. cream of tartar. Spread on top of pie; brown in oven. Cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 26 | 11% |
| Total Fat 2.97g | 4% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 170mg | 7% |
| Potassium 135mg | 4% |
| Total Carbs 55.81g | 15% |
| Dietary Fiber 0.9g | 3% |
| Sugars 50.53g | 34% |
| Protein 0.46g | 1% |
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