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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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My husband and brother, former rhubarb haters , now can't wait for the first stalks of that plant to appear, heralding spring and their favorite pie! Ingredients:
crust: |
1/2 cup butter, softened |
1/4 cup sugar |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
3/4 cup quick-cooking oats |
1/2 teaspoon salt |
filling: |
3 cups diced fresh or frozen rhubarb |
1 tablespoon water |
1 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
3 egg yolks, lightly beaten |
meringue: |
3 egg whites |
1/8 teaspoon salt |
1/3 cup sugar |
1/2 teaspoon vanilla extract |
Directions:
1. For crust, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add the flour, oats and salt and mix well. Press over the bottom and sides of a 9-in. pie plate. Cover and refrigerate.
2. Combine rhubarb and water in a saucepan. Bring to a boil, stirring constantly. Combine the sugar, flour and salt; add to the rhubarb mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cool slightly.
3. Pour filling into crust. Bake at 375° for 25-30 minutes.
4. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Beat in vanilla. Spread evenly over hot filling, sealing edges to crust.
5. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.
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