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.