Brown Sugar Rhubarb Pie
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Ingredients:
- 1 cup brown sugar (; packed)
- 1/4 cup flour (all purpose )
- 1/4 teaspoon salt
- 4 cup rhubarb ( cut in 1/2 inch slices)
- 2 egg ( yolks; beaten)
- 1 tablespoon juice (lemon )
- 1 pie crust ((9 inch) unbaked pastry shell)
- 3 egg ( whites)
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 6 tablespoon granulated sugar
- 1/4 cup flour (all purpose )
- 1/4 teaspoon salt
- 4 cup rhubarb ( cut in 1/2 inch slices)
- 2 egg ( yolks; beaten)
- 1 tablespoon juice (lemon )
- 1 pie crust ((9 inch) unbaked pastry shell)
- 3 egg ( whites)
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 6 tablespoon granulated sugar
In bowl combine brown sugar, flour, and salt; stir in rhubarb. Let stand 15 minutes. Combine egg yolks and lemon juice; stir into rhubarb mixture. Turn into unbaked pastry shell. Bake at 400°F for 20 minutes. Reduce heat to 350°F, continue baking till knife inserted in center comes out almost clean, about 20 minutes (cover edges with foil if necessary). Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add granulated sugar, beating till stiff peaks form. Spread over hot filling, sealing to the edge. Bake at 350°F until meringue is golden brown; 12 to 15 minutes.
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