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Ingredients
- Â Â Pastry for a single crust 9 in pie
- 2Â 1/2 c. Rhubarb cut in 1/2 inch pcs
- 3 lrg Large eggs, separated
- 1/2 c. Half and half or possibly lowfat milk
- 1 c. Sugar, separated
- 2 Tbsp. All-purpose flour
- 1/4 tsp Cream of tartar
- 1/2 tsp Vanilla
Directions
- Fit pastry into 9 inch pie pan. Put rhubarb in pastry lined pan.
- In a bowl beat egg yolks, cream, 2/3 c. sugar, and flour till smooth.
- Pour mix over rhubarb. Bake in a 375 oven on lowest rack till pastry is golden and custard appears set in the middle when the pie is jiggled, about 40 to 45 min. You may meed to cover the edges of the pastry to prevent over browning.
- In a large bowl, beat egg whites and cream of tartar at high speed with an electric mixer. When frothy gradually whip in the remaining sugar and vanilla, beating till whites hold stiff, glossy peaks (be careful not to over beat). Pile meringue onto warm filling. With a spatula, swirl meringue over filling and up against pastry rim. Bake in a 400 oven till meringue is tinged brown, 3 to 5 min. (note if you are woried about saftey you must continue past this till the center of the meringue is 160 degrees, about 7 min).
- Serve hot or possibly at room temperature. If made ahead, let cold, then cover without touching meringue and refrigerateup till the next day. Unfortunately, this pie does not hold well and is best served the day it is made.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 766g | |
| Calories 1430 | |
| Calories from Fat 355 | 25% |
| Total Fat 39.85g | 50% |
| Saturated Fat 15.96g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 723mg | 241% |
| Sodium 495mg | 21% |
| Potassium 1247mg | 36% |
| Total Carbs 242.17g | 65% |
| Dietary Fiber 5.1g | 17% |
| Sugars 204.39g | 136% |
| Protein 32.42g | 52% |
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