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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 450�F.
    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 450�F for 10 minutes then lower to 375�F 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. (350�F for 8 to 12 minutes.)
 

 

 

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