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    Rhubarb Custard Pie


    Source of Recipe


    Mother-in-law

    List of Ingredients




    2-1/2 cups cut up rhubarb
    2 eggs separated
    1 cup sugar
    3 tablespoons flour
    1 tablespoon butter
    1 tablespoon sugar (for meringue)
    Pastry for a 9"-10" pie shell

    Recipe



    Preheat oven to 450ºF.
    Line pie plate with pastry. Wash the rhubarb and cut into 1/2-inch pieces, dredge with flour until quite white.
    Mix sugar, rhubarb and egg yolks together and place in pastry shell. Dot with butter.
    Bake at 450ºF for 10 minutes then lower to 375ºF and bake for 30 minutes.
    When the filling is set, spread over the top the stiffly beaten egg whites into which 1 tablespoon of sugar has been folded.
    Return to oven and brown the meringue. (350ºF for 8 to 12 minutes.)
 

 

 

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