Rhubarb Meringue Pie

Ingredients

  • 3 eggs, separated
  • 1 (9 inch) unbaked single pie crust
  • 3 cups chopped rhubarb
  • 1 cup white sugar
  • 1 cup half-and-half
  • 2 tablespoons all-purpose flour
  • 1 pinch salt
  • 1/4 cup white sugar
  • 1/4 teaspoon cream of tartar

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place egg yolks into a large bowl; place egg whites in a separate glass or metal bowl.

Fit pie crust into a 9-inch pie dish. Spread rhubarb into bottom of crust. Whisk 1 cup sugar, half-and-half, flour, and salt into egg yolks until smooth. Pour mixture over rhubarb.

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Bake in the preheated oven until pie crust is browned and filling is set, 50 to 60 minutes.

Beat egg whites until stiff using an electric mixer; gradually beat 1/4 cup sugar and cream of tartar into egg whites to make a glossy meringue. Spoon meringue over pie filling, going right to the edge of the crust and covering all the filling. Use a spoon or spatula to make decorative swirls in the meringue.

Return pie to oven and bake until meringue is lightly browned, 10 more minutes. Best served slightly warm.

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