Rhubarb Cream Pie(Monteith)

* Exported from MasterCook *

RHUBARB CREAM PIE (MONTEITH)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry for a single crust
-9 in pie
2 1/2 c Rhubarb cut in 1/2 inch
-pieces
3 lg Eggs, separated
1/2 c Half and half or milk
1 c Sugar, separated
2 tb All-purpose flour
1/4 ts Cream of tartar
1/2 ts Vanilla

Fit pastry into 9 inch pie pan. Put rhubarb in pastry
lined pan.

In a bowl beat egg yolks, cream, 2/3 cup sugar, and
flour until smooth. Pour mixture over rhubarb. Bake
in a 375 oven on lowest rack until pastry is golden
brown and custard appears set in the middle when the
pie is jiggled, about 40 to 45 minutes. You may meed
to cover the edges of the pastry to prevent over
browning.

In a large bowl, beat egg whites and cream of tartar
at high speed with an electric mixer. When frothy
gradually whip in the remaining sugar and vanilla,
beating until whites hold stiff, glossy peaks (be
careful not to over beat). Pile meringue onto hot
filling. With a spatula, swirl meringue over filling
and up against pastry rim. Bake in a 400 oven until
meringue is tinged brown, 3 to 5 minutes. (note if
you are woried about saftey you must continue past
this until the center of the meringue is 160 degrees,
about 7 minutes).

Serve warm or at room temperature. If made ahead, let
cool, then cover without touching meringue and chill
up until the next day. Unfortunately, this pie does
not hold well and is best served the day it is made.

David Monteith dmonteit@eecs.wsu.edu



- - - - - - - - - - - - - - - - - -