Rhubarb Custard Pie

Rhubarb Custard Pie

Mix together:

3 egg yolks

½ cup cream

1 ½ cups sugar

2 Tbsp flour

1 tsp vanilla

dash of salt

Fold in:

3 cups cut up rhubarb

Fill pastry lined pie pan with rhubarb-custard filling. Bake at 375 for 1 hour. Remove from oven; cover with meringue. Return to oven and bake until delicately browned.

Meringue:

3 egg whites

¼ tsp cream of tartar

6 Tbsp sugar

1 tsp vanilla

Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Pile meringue on pie filling , being careful to seal meringue on the edge of the crust to prevent shrinking. Bake 8-10 minutes at 400.