Custard Rhubarb Pie

재료

4 cups rhubarb, washed and diced

2 cups sugar

1/3 cup flour

3 eggs, separated

1 pie shell

1 T. butter

1/4 tsp. cream of tartar

6 T. brown sugar

방향

• Combine rhubarb, sugar, flour and egg yolks in a bowl; stir. Let mixture stand a few min- utes until juice begins to form; pour mixture into pie shell. Dot top with butter. Bake at 450° for 15 minutes. Lower heat to 250° ; bake 30 minutes longer or until pie bubbles in the center.

• Put egg whites and cream of tartar in a bowl; beat until soft peaks form. Gradually add brown sugar; beat until stiff glossy peaks form. Add me- ringue to top of pie; bake 10 to 15 minutes at 350° or until lightly browned.