Rhubarb Custard Meringue Pie

Here is another great recipe to add to your collection. It is sure to become a new prairie favourite. This is what happens when a flapper pie and a rhubarb pie cross. When it bakes the custardy goodness of a flapper custard pie, goes to the bottom, and the slightly sweetened rhubarb fruit float to the top. It is then topped with a fluffy meringue. Most rhubarb pies have double the sugar that this pie has, yet this pie has just the right amount of sweetness, with half the sugar.

Rhubarb is a good source of vitamin K, which is a great companion for vitamin D. It also contains selenium, potassium and choline. Rhubarb contains the carotenoids lutein and zeaxanthin which are excellent for eyesight, and especially for protecting the eyes from the damage done by the blue light from cell phones and computers. Rhubarb is very low in calories

Rhubarb Custard Meringue Pie

Filling

1 cup milk, room temperature

2 tablespoons cornstarch

3 egg yolks

2/3 cup sugar, divided

1 teaspoon vanilla

1 tablespoon melted butter

(optional)

2 cups finely chopped rhubarb

1 premade pie crust, 9 inch

Preheat the oven to 350 degrees. Combine all the milk, egg yolks, 1/3 cup sugar, melted butter and vanilla. In a separate bowl combine the rhubarb, 1/3 cup sugar and stir. Combine the rhubarb, into the milk custard mixture and pour the contents into an unbaked pie crust. Bake for 45 minutes, or until a tooth pick inserted comes out clean.

Meringue

3 egg whites

1 1/2 tablespoons sugar

1/4 teaspoon cream of tartar

(optional)

Combine the ingredients and beat with an electric beater until the eggs form soft peaks. For successful meringue be sure that there is absolutely no egg yolk in the egg white mixture. It is also useful to know that the egg white will whip up better at room temperature. Top the filling with the meringue, and bake at 350 degrees for 10 minutes or bake at 400 degrees for 5 minutes until lightly browned. Allow the pie to fully cool before slicing.