Rhubarb meringue pie recipe

Rhubarb Meringue Pie recipe

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Ingredients

3 cups fresh rhubarb, cut into 3/4-inch pieces

1 cup diced canned pineapple

1-1/2 cups sugar

4 Tablespoons flour

3 egg yolks

Meringue

3 egg whites

1/4 teaspoon cream of tartar

6 Tablespoons granulated sugar

1/2 teaspoon vanilla

Instructions:

Mix flour and 1-1/2 cups sugar together and set aside. Mix rhubarb and pineapple together in a bowl, then add egg yolks and mix well. Add sugar and flour mixture to fruit. Pour into an unbaked pie shell and bake for 30 minutes at 375 degrees.

Whisk egg whites with cream of tartar and vanilla until frothy. Add 1 Tablespoon of sugar at a time and continue beating until whites are stiff. When pie is cooked, top pie with meringue and bake for 8 to 10 minutes at 400 degrees or until golden brown.