Mile-High Rhubarb Pie

This is melt-in-your-mouth delicious!

For Crust:

• 1 cup all-purpose flour
• 2 tablespoons powdered sugar
• 1/2 cup butter
• Pinch of salt

Filling:

• 2 1/2 cups cut-up rhubarb
• 1 1/3 cups sugar
• 3 egg yolks
• 2 tablespoons flour
• 1/3 cup milk

Meringue:

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• 1/2 teaspoon vanilla

Heat oven to 350 degrees.  Mix crust ingredients together and press into 9-inch pie pan.  Bake 20 minutes.  Combine filling ingredients in saucepan;  cook until thick and pour into baked crust.

Heat oven to 400 degrees.  Beat egg whites and cream of tartar until foamy;  gradually add sugar and beat until stiff but not dry.  Fold in vanilla.  Spread over filling; seal edges of meringue to crust.  Bake about 10 minutes, until meringue is browned.

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