Ingredients[]
- Baked pastry pie shell
- 2 tb butter
- 2 c rhubarb; finely chopped
- 1 1/4 c Sugar
- 2 tb cornstarch
- 1/4 c cream
- 2 eggs, separated
- 1 pn salt
Directions[]
- Melt butter
- Add rhubarb and 1 cup of sugar, and blend thoroughly
- Cook slowly, stirring constantly for 10 minutes or until sugar melts and rhubarb is soft.
- Mix remaining sugar, cornstarch, egg yolks, cream and salt
- Add to rhubarb mixture.
- Cook until thick, about 3 minutes.
- Cool.
- Pour into cooled pastry shell
- Whip egg whites to make meringue
- Top pie with meringue and brown lightly.