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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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From Libby's old newspaper clipping. I have made this but not with the meringue. I just mixed the whole egg together and added some nutmeg and 1 cup sugar. This is a really good recipe. Ingredients:
1 1/4 cups rhubarb |
1 pie shell, unbaked |
1 3/8 cups milk |
2 tablespoons butter |
3 large eggs, separated |
1 teaspoon nutmeg (optional) |
3/4 cup sugar |
2 tablespoons flour |
1/4 teaspoon salt |
3 tablespoons honey |
Directions:
1. Spread thinly sliced rhubarb in bottom of unbaked pie shell.
2. Heat milk; add butter.
3. Beat egg yolks; add sugar, flour, salt.
4. Gradually pour hot milk mixture into egg mixture.
5. Pour this custard mixture over the rhubarb; sprinkle nutmeg over pie.
6. Bake at 425F for 10 minutes; reduce heat to 325°F and bake for 30 minutes.
7. Remove from oven.
8. Beat egg whites and honey together until stiff. Spread meringue over top of pie.
9. Bake at 300°F for 20 minutes.
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