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1
To make Crust: Set oven rack at lowest level, and preheat to 375F.
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2
Lightly oil a 9-inch glass pie plate, or coat it with nonstick cooking spray.
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3
Set aside.
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4
Stir together flour, sugar and salt in a mixing bowl.
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5
Melt butter in a saucepan over low heat, swirling it in the pan for about 30 seconds, until light brown.
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6
Pour into a small bowl, and set aside to cool.
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7
Stir in oil.
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8
Using a fork, slowly stir butter-oil mixture into flour until mixture is crumbly.
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9
Gradually stir in enough ice water, about 1 to 2 tablespoons, so that dough holds together.
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10
Press dough into a flattened disk.
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11
Place 2 sheets of plastic wrap overlapping by 2 inches on work surface.
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12
Place pastry in center, and cover with 2 more overlapping sheets of plastic wrap.
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13
With a rolling pin, roll dough into a circle about 12 inches round.
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14
Remove the top sheets, and invert the dough over the prepared pie plate.
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15
Carefully peel away remaining plastic wrap.
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16
Fold edges under at rim, and crimp.
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17
Chill pastry while you prepare filling.
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18
To make Filling: Beat together sugar and butter in a mixing bowl until well mixed.
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19
Beat in egg, egg whites, milk and vanilla until well blended.
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20
In another bowl, toss rhubarb with flour.
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21
Stir rhubarb into egg mixture.
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22
Turn filling into crust-lined pan, spreading evenly.
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23
Bake for about 11/4 hours, or until filling is firm.
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24
Remove from oven, and let cool to room temperature before adding meringue.
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25
To make Meringue: Position rack in center of oven, and preheat to 375F.
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26
Beat egg whites with an electric mixer on medium speed until frothy.
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27
Add cream of tartar, and beat on high speed just until soft peaks form.
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28
While beating egg whites, gradually add sugar.
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29
Beat mixture until whites are stiff and glossy.
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30
Spread meringue over pie filling, making sure that it touches edge of crust all around.
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31
Bake for 12 to 15 minutes, or until top is lightly browned.
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32
Let cool on a rack for 1 hour before serving.
