Rhubarb Meringue Pie

9” Pie Crust…..made from scratch or purchased

Filling:
2 eggs
1 – 1 ½ cups sugar
1/3 cup all-purpose flour
4 cups cut-up rhubarb
2 Tablespoons butter/margarine

Meringue:
3 egg whites
¼ teaspoon cream of tartar
¼ cup sugar

Preheat oven to 475 degrees. With floured rolling pin, roll pastry into round 2 inches larger than up side-down- 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry. Flute edges as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.

REDUCE OVEN TEMP TO 375 degrees.

In a large bowl, beat 2 eggs and 1 cup sugar with electric mixer on medium speed until thickened. Stir in 1/3 cup flour and the rhubarb; pour into pie crust. Cut butter/margarine into small pieces; sprinkle over pie. Cover edge of pastry with 2-3” strip of foil to prevent excessive browning.

Bake 35 to 45 minutes or until filling is bubbly and rhubarb is tender. Cool pie on cooling rack while preparing meringue.

Meringue:

In a large bowl, beat egg whites and Cream of Tartar with electric mixer of high speed until foamy. Beat in ¼ cup sugar, 1 Tablespoon at a time, until stiff and flossy (do not underbeat) Spread meringue over rhubarb mixture to edge of crust. Bake 6 to 8 minutes or until light brown. Cool pie away from draft, about 30 minutes.
Keep refrigerated