RHUBARB MERINGUE PIE

By sugarbear

Ingredients

• 3 cups chopped rhubarb
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons flour
• 1 pre-made pie crust
• 3 egg whites
• 2 tablespoons sugar
• 1 teaspoon cream of tartar

Preparation

Step 1

1. Pre-heat the oven to 350°F. Wash the rhubarb and pat dry. Cut into chunks.

2. Place the rhubarb in a large bowl and then add in the sugar, eggs, flour and vanilla. Mix together with a spoon.

3. Place the filling into the pre made crust.

4. Bake for one hour until rhubarb is soft and the crust is golden brown.

5. Let it set for a 2-4 hours either room temperate or in the fridge. You won't get a clean cut with this pie, since it's very juicy and delicious. So serve it in a bowl with some ice cream!

6. Whip of your meringue (eggs whites, 2 tablespoons sugar and cream of tartar) and place on top of the pie. Using a torch tool, you can torch the top of the meringue to give it a golden brown look.