RHUBARB CUSTARD PIE|
pie bottom crust, uncooked
2 c. diced rhubarb
1 c. sugar
3 eggs, beaten with bit of
1/2 tsp. cream of tartar
pinch of salt
1 c. superfine sugar
3 egg whites
Mix rhubarb, sugar and 3 eggs (beaten with bit of
cream). Pour into shell and bake at 350 degrees for 1 hour. Beat 3
egg whites until foamy; add cream of tartar and salt. Beat
until stiff. Put on top of pie (cooked). Put back in oven
until meringue is browned.
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