Ingredients
8
8 servings
- •3 large eggs
- •4 cups diced fresh rhubarb
- •1 (9 inch) unbaked deep-dish pie crust
- •1.25 cups white sugar
- •0.66666668653488 cup evaporated milk
- •3 tablespoons all-purpose flour
- •0.5 teaspoon salt
- •6 tablespoons white sugar
- •0.5 teaspoon salt
- •0.5 teaspoon cream of tartar
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Separate egg yolks and egg whites. Set egg whites aside for meringue.
- Place rhubarb into the prepared pie crust. Mix sugar, evaporated milk, 3 egg yolks, flour, and salt for filling together in a bowl. Pour mixture over rhubarb. Place pie onto a cookie sheet.
- Bake in the preheated oven for 12 minutes. Turn oven temperature down to 350 degrees F (175 degrees C), and bake for 30 minutes more. Remove pie from the oven. Lower oven temperature to 325 degrees F (165 degrees C).
- Beat the reserved egg whites for meringue in another bowl until frothy. Slowly add sugar, salt, and cream of tartar. Beat until stiff peaks form. Spread over the baked pie.
- Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.
Nutritional Facts
Per 8 servings
- Calories: 350
- Carbohydrate: 58g
- Fat: 11g
- Fiber: 2g
- Protein: 6g
- Sugar: 44g
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