Recipe Details
Ingredients
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1(9 inch)unbaked single pie crust
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3cupschopped fresh rhubarb
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1 ¼cupswhite sugar, divided
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1cuphalf-and-half
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3largeeggs, separated, divided
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2tablespoonsall-purpose flour
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1pinchsalt
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¼teaspooncream of tartar
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Fit pie crust into a 9-inch pie dish; spread rhubarb evenly over crust.
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Whisk 1 cup sugar, half-and-half, egg yolks, flour, and salt together in a bowl until smooth; pour over rhubarb.
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Bake in the preheated oven until crust is browned and filling is set, 50 to 60 minutes.
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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.
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Remove pie from the oven; spoon meringue over top, covering the entire filling. Use a spoon or spatula to make decorative swirls in meringue.
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Return to the oven and bake until meringue is lightly browned, about 10 minutes. Cool for 10 to 15 minutes before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories291 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 4g |
21% |
| Cholesterol 11mg |
4% |
| Sodium 151mg |
7% |
| Total Carbohydrate 46g |
17% |
| Dietary Fiber 2g |
6% |
| Protein 3g |
6% |
| Vitamin C 4mg |
4% |
| Calcium 74mg |
6% |
| Iron 1mg |
4% |
| Potassium 204mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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