Name: Rhubarb Meringue Pie
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Unbaked single pie crust - 1 (9 inch); Chopped fresh rhubarb - 3 cups; White sugar, divided - 1 ¼ cups; Half-and-half - 1 cup; Eggs, separated, divided - 3 large; All-purpose flour - 2 tablespoons; Salt - 1 pinch; Cream of tartar - ¼ teaspoon

Ingredients for - Rhubarb Meringue Pie

1. Unbaked single pie crust 1 (9 inch)

2. Chopped fresh rhubarb 3 cups

3. White sugar, divided 1 ¼ cups

4. Half-and-half 1 cup

5. Eggs, separated, divided 3 large

6. All-purpose flour 2 tablespoons

7. Salt 1 pinch

8. Cream of tartar ¼ teaspoon

How to cook deliciously - Rhubarb Meringue Pie

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Fit pie crust into a 9-inch pie dish; spread rhubarb evenly over crust.

3 . Stage

Whisk 1 cup sugar, half-and-half, egg yolks, flour, and salt together in a bowl until smooth; pour over rhubarb.

4 . Stage

Bake in the preheated oven until crust is browned and filling is set, 50 to 60 minutes.

5 . Stage

Just before pie is finished baking, beat egg whites in a glass, metal, or ceramic bowl until stiff. Gradually add remaining 1/4 cup sugar and cream of tartar, continuing to beat until meringue is glossy.

6 . Stage

Remove pie from the oven; spoon meringue over top, covering the entire filling. Use a spoon or spatula to make decorative swirls in meringue.

7 . Stage

Return to the oven and bake until meringue is lightly browned, about 10 minutes. Cool for 10 to 15 minutes before serving.