Rhubarb Custard Pie

Tiffany Taylor

There's nothing quite like the tart flavor of rhubarb. Whether you
pick the long red stems out of your own garden or buy your rhubarb at
the grocery store, this pie will quickly become a family favorite.

1-1/2 cups rhubarb
1 tablespoon flour
1 cup sugar
4 tablespoons melted butter
3 egg yolks, beaten
1 unbaked 9-inch pie shell

Meringue:
1 tablespoon cornstarch
2 tablespoons sugar
1/2 cup water
3 egg whites
1/8 teaspoon salt
4 to 6 tablespoons sugar

Preheat oven to 350 degrees.
Cut rhubarb in one-inch pieces. Cover with cold water. Place in a
saucepan over medium heat until bubbles begin to form; do not boil.
Drain and cool.
Mix together flour, sugar, and melted butter; add cooled rhubarb. Add
egg yolks. Mix until rhubarb is evenly coated. Place in pie shell;
bake 45 minutes or until bubbly all over.
Meringue: Mix cornstarch, two tablespoons sugar, and water in a small
saucepan; boil until clear. Set aside to cool slightly. Whip egg
whites and salt until foamy. Add sugar mixture; beat until creamy.
Gradually add four to six tablespoons sugar; beat until creamy. Cover
baked pie with meringue; brown in oven at 325 degrees (watch carefully
so it doesn't burn!).



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