Rhubarb meringue pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter or margarine |
| 3 | cups | Rhubarb, frozen -- or fresh |
| Diced | ||
| 2 | cups | Sugar -- divided |
| 3 | tablespoons | Cornstarch |
| ¼ | teaspoon | Salt |
| ½ | cup | Light cream |
| 3 | eaches | Egg yolks -- beatem |
| 1 | each | 9 inch pie shell -- baked |
| Meringue: | ||
| 3 | eaches | Egg whites |
| ½ | teaspoon | Vanilla extract |
| ¼ | teaspoon | Cream of tartar |
| 6 | tablespoons | Sugar |
Directions
In a saucepan, melt butter. Add rhubarb and 1½ cups sugar; cook over medium heat until rhubarb is tender, about 10 min. Meanwhile, combine cornstarch, salt, cream and remaining sugar; beat well. Mix in egg yolks. Add a small amount of hot rhubarb mixture; mix well.
Return all to pan; bring to a boil. Cook and stir for 2 min. Pour into pastry shell. For meringue, beat egg whites until foamy; add vanilla and cream of tartar. Gradually add sugar, beating until stiff peaks form. Immediately spread over pie, sealing to the edge of the pastry. Bake at 350 deg. for 12 to 15 min. or until meringue is golden brown. Cool completely. Store in the refrigerator. Yield: 6-8 servings.
Recipe By : Taste Of Home