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Ingredients
- 1 c. Packed Brown Sugar
- 1/4 c. Flour
- 1/4 tsp Salt
- 4 c. Rhubarb cut in 1/2" pcs
- 2 x Egg Yolks beaten
- 1 Tbsp. Lemon juice
- 1 x unbaked pastry shell (9")
- 3 x Egg Whites
- 1/2 tsp Real Vanilla Extract
- 1/4 tsp Cream of Tartar
- 6 Tbsp. Sugar
Directions
- In bowl combine brown sugar, flour, and salt.
- Stir in rhubarb and let stand 15 min.
- Preheat oven to 400F (205C).
- Combine egg yolks and lemon juice; stir into rhubarb mix.
- Pour the rhubarb filling into unbaked pastry shell.
- Bake at 400F (205C) for 20 min.
- Reduce heat to 350F (180C), continue baking until knife inserted off-center comes out almost clean, about 20 min (cover edges with foil if the crust is getting too brown).
- To make the meringue, beat egg whites with vanilla and cream of tartar until soft peaks form.
- Gradually add in granulated sugar, beating until stiff peaks form.
- Spread the meringue over warm filling, sealing (spreading) to the edge.
- Bake at 350F (180C) till meringue is golden, 12 to 15 min. Keep your eye on the meringue to make sure it does not get to brown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 762g | |
| Calories 1505 | |
| Calories from Fat 104 | 7% |
| Total Fat 11.66g | 15% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 887mg | 37% |
| Potassium 1613mg | 46% |
| Total Carbs 346.72g | 92% |
| Dietary Fiber 8.0g | 27% |
| Sugars 294.13g | 196% |
| Protein 13.41g | 21% |
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