Serves: 6
Total Calories: 451
In a saucepan, melt butter. Add rhubarb and 1-1/2 cups sugar cook over medium heat until rhubarb is tender, about 10 minutes. Meanwhile, combine cornstarch, salt, cream and remaining sugar beat well. Mix in egg yolks. Add a small amount of hot rhubarb mixture mix well. Return all to pan bring to a boil. Cook and stir for 2 minutes. 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 the refrigerator.
© Copyright Reiman Publications, 1993-1997
This Rhubarb Meringue Pie recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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