Rhubarb Meringue Pie

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King Arthur Flour


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Preheat the oven to 450°F.

Spread the diced rhubarb in the unbaked pie shell. Mix the sugar, salt, flour and cinnamon, and sprinkle evenly over the rhubarb. Beat the egg yolks lightly, mix in the evaporated milk, and pour this mixture over the rhubarb in the pie shell. Use the back

Place the pie in a 450°F oven for 15 minutes, then reduce the heat to 350°F and bake 30 minutes more. Remove from the oven and reduce the temperature to 325°F.

In a large bowl, mix egg whites, cream of tartar and salt. Beat until soft peaks form. Gradually beat in sugar, continuing to beat until stiff peaks form. Spread the meringue over the pie, and bake an additional 30 minutes at 325°F, or until crust and mer

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