Rhubarb custard pie

Posted: Wednesday, May 13, 2009

Filling:

1 quart rhubarb (chopped fine)

2 Tablespoons all purpose flour

2 eggs (beaten to a froth)

1 cup granulated sugar

Meringue:

2 egg whites

2 Tablespoons sugar

* Pour boiling water over rhubarb then drain right off. Stir all ingredients together and pour into 2 unbaked pie crusts. Bake at 375 degrees. Spread meringue on pie and return to oven and brown lightly.



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