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Rhubarb Meringue Pie

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Ingredients
  Frozen sweetened rhubarb 1 Pound (1 Package)
  All purpose flour 2 Tablespoon
  Sugar 14 Tablespoon (1/2 Cup Plus 6 Tablespoons)
  8 inch pie crust 1 (Unbaked)
  Eggs 3 , separated
  Salt 1⁄8 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Almond extract 1⁄4 Teaspoon
Directions

Thaw rhubarb just enough to break up solid block.
Mix with flour and 1/2 cup sugar.
Put into pie pan lined with pastry rolled 1/8 inch thick.
Beat egg yolks slightly.
Add salt, milk, and flavoring.
Pour over rhubarb mixture.
Bake in preheated very hot oven (450°F.) for 10 minutes.
Reduce heat to slow (325°F.) and bake for 30 minutes, or until filling is just set.
Cool slightly.
Beat egg whites until stiff.
Gradually add 6 tablespoons sugar, beating until very stiff.
Pile lightly on pie and spread to edge.
Bake in preheated hot oven (425°F.) for about 5 minutes.
Cool.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rhubarb
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
6

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