Rhubarb Custard Meringue Pie
|Eggs||3 , separated|
|Sugar||250 Milliliter (1 Cup)|
|All purpose flour||35 Milliliter (2 1/2 Tablespoon)|
|Butter||30 Milliliter (2 Tablespoon, At Room Temperature)|
|Rhubarb||1 Liter, cut in 1/2 inch pieces (4 Cups)|
|9 inch pastry shell||1 (Unbaked)|
|Cold water||30 Milliliter (2 Tablespoon)|
|Baking powder||1⁄2 Teaspoon|
|Sugar||60 Milliliter (1/4 Cup)|
Preheat the oven to 400Â°F (200Â°C).
In a medium bowl, beat together the egg yolks, 1 cup (250 mL) sugar, flour and Pile the meringue on the pie, making sure it touches the edge of the pastry.
Bake at 425Â°F (220Â°C) for 5-10 minutes or until golden.
Cool at room temperature.
Add the rhubarb and mix.
Turn mixture into the unbaked pastry shell and bake at 400Â°F (200Â°C) for 15 minutes.
Reduce the oven to 350Â°F (180Â°C) and bake for a further 45 minutes.
Cool slightly on rack.
In another bowl, combine the egg whites, water, and salt.
Beat until peaks start to form.
Add the baking powder and 1/4 cup (60 mL) sugar while continuing to beat until stiff.