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Rhubarb Meringue Pie

Prep Time:

15 minutes

Cook Time:

35 minutes






  • 2 egg yolks, beaten

  • 1 cup sugar

  • 3 tablespoons flour

  • 2 ½ cups rhubarb, cut into small pieces

  • 2 egg whites

  • ¼ cup powdered sugar


  1. Beat the two egg yolks and add 1 cup of sugar and 3 tablespoons of flour. Stir until completely mixed.

  2. Add the rhubarb to the egg/sugar/flour mixture and until rhubarb is completely coated.

  3. Pour into an uncooked pastry shell and cook at 350° for 30 minutes.

  4. Remove the pie from oven and cool.

  5. Meanwhile, mix the meringue by beating the two egg whites until stiff.

  6. Fold in the ¼ cup powdered sugar into the meringue and completely cover the cooled rhubarb pie.

  7. Put pie back into the oven until meringue is golden brown. About 5-10 minutes. Watch closely.

Cool the pie and serve with a generous scoop of vanilla ice cream. So very refreshing!

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