Rhubarb Cream Pie
|Butter||15 Milliliter (1 Tablespoon)|
|Sugar||175 Milliliter (3/4 Cup)|
|Cut up rhubarb||500 Milliliter (2 Cup)|
|Whipping cream||50 Milliliter (1/4 Cup)|
|Eggs||2 , separated|
|9 inch baked pie shell||1|
|Sugar||30 Milliliter (2 Tablespoon)|
Combine the butter, 3/4 c. (175 mL) sugar and rhubarb in a saucepan and cook until the rhubarb is just tender but not pureed.
Mix together the whipping cream, egg yolks and salt and add to the rhubarb mixture.
Stir thoroughly and cook an additional 2 or 3 minutes until thickened.
Remove from the heat and cool completely until quite thick.
Pour the rhubarb mixture into the baked pie shell.
Beat the egg whites with the 2 Tbsp. (30 mL) sugar until stiff.
Arrange the meringue on top of the rhubarb mixture, making sure the meringue touches the pastry edges on all sides.
Preheat the oven to 350Â°F (180Â°C).
Bake the pie for approximately 10 to 15 minutes or until the meringue has browned to an attractive golden colour.