Prep Time::25 mins
Cook Time:: 1 hr
Additional Time::10 mins
Total Time:: 1 hr 35 mins
Servings::8
Yield::1 9-inch pie
Ingredients
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1 (9 inch) unbaked single pie crust
3 cups chopped fresh rhubarb
1 ¼ cups white sugar, divided
1 cup half-and-half
3 large eggs, separated, divided
2 tablespoons all-purpose flour
1 pinch salt
¼ teaspoon cream of tartar
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Press pie crust into a 9-inch pie dish; spread rhubarb evenly over crust.
Whisk 1 cup sugar, half-and-half, egg yolks, flour, and salt together in a bowl until smooth; pour over rhubarb.
Bake in the preheated oven until crust is browned and filling is set, 50 to 60 minutes.
Just before pie is finished baking, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 cup sugar and cream of tartar, continuing to beat until meringue is glossy and stiff peaks form.
Remove pie from the oven; spoon meringue over top, covering the entire filling. Make decorative swirls in meringue using a spoon or spatula.
Return to the oven; bake until meringue is lightly browned, about 10 minutes. Cool for 10 to 15 minutes before serving.