A twist on the standard rhubarb pie.
9″ pie crust
3 egg yolks (reserve whites)
1/2 c. cream
1/2 c. milk
1 c. sugar
2 T. flour
2 – 4 c. rhubarb (usually 2-1/2 c.)
Mix all ingredients for filling and add to pie crust. Bake for 55 minutes (10 minutes at 425 degrees, then 45 minutes at 300 degrees).
For the meringue topping, beat 3 eggs whites until stiff, fold in 3 T. sugar and top pie with meringue. Brown meringue slightly in a 350-degree oven for about 10 minutes. Watch closely.
Recipe submitted by Elizabeth Stellon.