Rhubarb Pie

1. 1

   Place one oven rack at the lowest level of the oven and preheat to 425 degrees

2. 2

   Separate eggs, place whites in medium-size mixing bowl.

3. 3

   In large mixing bowl, stir 1 1/2 cups brown sugar with flour.

4. 4

   Stir in yolks and butter until blended.

5. 5

   Stir in rhubarb, then turn into pie shell.

6. 6

   Smooth top.

7. 7

   Bake uncovered, on lowest oven rack for 10 minutes.

8. 8

   Then, without opening oven door, reduce heat to 350 degrees and continue baking until filling is bubbly and golden-topped like a butter tart (about 45 to 50 minutes.

9. 9

   Remove to a cooling rack.

10. 10

    Using electic mixer, beat egg whites and cream of tartar (about 1 minute).

11. 11

    Continue beating, gradually crumble in 1/3 cup of brown sugar.

12. 12

    Beat until stiff peaks form (about 1-2 minutes) Immediately turn mixture onto warm pie filling.

13. 13

    Spread meringue over filling.

14. 14

    Place on bottom rack at 350 degrees until meringue is golden topped (about 6 minutes).

* Per serving · 4 servings · Values may vary.

No additional tips available.