Mile-High Rhubarb Pie
This is melt-in-your-mouth delicious!
- 1 cup all-purpose flour
- 2 tablespoons powdered sugar
- 1/2 cup butter
- Pinch of salt
- 2 1/2 cups cut-up rhubarb
- 1 1/3 cups sugar
- 3 egg yolks
- 2 tablespoons flour
- 1/3 cup milk
- 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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