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1
Fit pastry into 9 inch pie pan.
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2
Put rhubarb in pastry lined pan.
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3
In a bowl beat egg yolks, cream, 23 cup sugar, and flour until smooth.
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4
Pour mixture over rhubarb.
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5
Bake in a 375 oven on lowest rack until pastry is golden brown and custard appears set in the middle when the pie is jiggled, about 40 to 45 minutes.
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6
You may meed to cover the edges of the pastry to prevent over browning.
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7
In a large bowl, beat egg whites and cream of tartar at high speed with an electric mixer.
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8
When frothy gradually whip in the remaining sugar and vanilla, beating until whites hold stiff, glossy peaks (be careful not to over beat).
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9
Pile meringue onto hot filling.
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10
With a spatula, swirl meringue over filling and up against pastry rim.
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11
Bake in a 400 oven until meringue is tinged brown, 3 to 5 minutes.
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12
(note if you are woried about saftey you must continue past this until the center of the meringue is 160 degrees, about 7 minutes).
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13
Serve warm or at room temperature.
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14
If made ahead, let cool, then cover without touching meringue and chill up until the next day.
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15
Unfortunately, this pie does not hold well and is best served the day it is made.
