RHUBARB MERINGUE PIE
Each year, we grow quite a bit of rhubarb...so the main ingredient when I make this pie is homegrown! It's my favorite rhubarb dessert come spring. We have six grown children, one who's 15 and five grandchildren.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, melt butter. Add rhubarb and 1-1/2 cups sugar; cook over medium heat until rhubarb is tender, about 10 minutes. , In a bowl, combine the cornstarch, salt and remaining sugar. Stir in cream until smooth. Stir into 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. Pour into pastry shell., For meringue, beat egg whites until foamy; add vanilla and cream of tartar. Gradually add sugar, beating until stiff peaks form. Immediately spread over pie, sealing to the edge of the pastry. , Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool completely. Store in refrigerator.
Nutrition Facts : Calories 458 calories, Fat 15g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 251mg sodium, Carbohydrate 78g carbohydrate (60g sugars, Fiber 1g fiber), Protein 4g protein.
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