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Rhubarb Custard Pie
2 cups sliced rhubarb
2 cups sugar
2 T flour
1 tsp salt
2 eggs, separated
1 cup milk
1 tsp vanilla
1 unbaked pie shell
Meringue topping:
3 egg whites
1 T water
1/4 cup sugar
Mix together rhubarb, sugar, flour and salt and set aside.
In a separate bowl, beat egg yolks, add milk and vanilla and mix well.
Add to rhubarb mixture and stir. Pour into pie shell and bake at 400
degrees for 1 hour.
To make meringue, combine all meringue ingredients and beat until the
mixture is stiff and beaters make peaks when lifted out. Top pie with
meringue and bake again until light golden brown for 5
minutes.
   
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