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Traditional Rhubarb Pie
1 unbaked 9 inch pie shell
4 cups rhubarb
3 eggs, separated
1 - 1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup melted butter
1 pinch cream of tartar
1/3 cup brown sugar
Preheat oven to 425F. Line pie plate with crust into a glass pie plate. If using purchased crust also put it into a glass pie plate. This makes a crisper crust and it is easier to handle the finished pie. Separate eggs, placing whites in clean medium-size mixing bowl. Set aside while continuing with recipes.
In a large mixing bowl, stir 1 1/2 cups brown sugar with flour. Stir in yolks and butter until blended. Stir in rhubarb. When mixed, turn into pie shell. Smooth top. Bake, uncovered, on lowest oven rack for 10 minutes. Then, without opening oven door, reduce heat to 350 and continue baking until filling is bubbling and golden-topped from 45 - 60 minutes. Remove to a cooling rack.
Using an electric mixer, beat egg whites and cream of tartar until soft moist peeks form when beaters are lifted, about 1 minute. While continuing to beat, gradually crumble in 1/3 cup brown sugar. Beat until stiff shiny peaks form when beaters are lifted, about 1 to 2 minutes. Immediately turn mixture onto warm pie filling. Using the back of a large spoon, gently spread meringue so it covers filling and a portion of the pastry to form a seal. Do not press down. Put back in oven at 350 and remove when meringue is golden brown. Serve when cool.
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