MERINGUE RHUBARB PIE

Meringue Rhubarb Pie image

My husband and brother, former "rhubarb haters", now can't wait for the first stalks of that plant to appear, heralding spring and their favorite pie!

Provided by Taste of Home

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 19

Ingredients

CRUST:
1/2 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 teaspoon salt
FILLING:
3 cups diced fresh or frozen rhubarb
1 tablespoon water
1 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
3 large egg yolks, lightly beaten
MERINGUE:
3 large egg whites
1/8 teaspoon salt
1/3 cup sugar
1/2 teaspoon vanilla extract

Steps:

For crust, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add the flour, oats and salt and mix well. Press over the bottom and sides of a 9-in. pie plate. Cover and refrigerate., Combine rhubarb and water in a saucepan. Bring to a boil, stirring constantly. Combine the sugar, flour and salt; add to the rhubarb mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cool slightly., Pour filling into crust. Bake at 375° for 25-30 minutes., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Beat in vanilla. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 386 calories, Fat 14g fat (8g saturated fat), Cholesterol 110mg cholesterol, Sodium 363mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.