Creamed Rhubarb Pie

Recipe Ingredients

1 cup	198g / 7oz	Sugar
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Flour - (heaping)
3 tablespoons	45ml	Water
2		Egg
2 cups	474ml	Rhubarb, cut up
1		Pie shell - baked

Recipe Instructions

Cut 2 cups of rhubarb and cover with boiling water.

Let stand for five minutes. Drain and mix in the sugar, butter, water and egg yolks.

Cook until creamy and thick. Pour into baked shell and cover with meringue made from the two egg whites.

Bake at 350 until meringue peaks are golden brown, approximately 15 minutes.

Let pie cool before putting in filling and cool filling slightly before putting in pie and topping with meringue.

Makes 8 or 9-inch pie.

Source:
Savory Faire, Montesano, Wash.

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