*  Exported from  MasterCook  *

                      RHUBARB CREAM PIE (MONTEITH)

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : None

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Pastry for a single crust
                       -9 in pie
  2 1/2   c            Rhubarb cut in 1/2 inch
                       -pieces
  3       lg           Eggs, separated
    1/2   c            Half and half or milk
  1       c            Sugar, separated
  2       tb           All-purpose flour
    1/4   ts           Cream of tartar
    1/2   ts           Vanilla

 Fit pastry into 9 inch pie pan.  Put rhubarb in pastry
 lined pan.

 In a bowl beat egg yolks, cream, 2/3 cup sugar, and
 flour until smooth. Pour mixture over rhubarb.  Bake
 in a 375 oven on lowest rack until pastry is golden
 brown and custard appears set in the middle when the
 pie is jiggled, about 40 to 45 minutes.  You may meed
 to cover the edges of the pastry to prevent over
 browning.

 In a large bowl, beat egg whites and cream of tartar
 at high speed with an electric mixer.  When frothy
 gradually whip in the remaining sugar and vanilla,
 beating until whites hold stiff, glossy peaks (be
 careful not to over beat).  Pile meringue onto hot
 filling.  With a spatula, swirl meringue over filling
 and up against pastry rim.  Bake in a 400 oven until
 meringue is tinged brown, 3 to 5 minutes.  (note if
 you are woried about saftey you must continue past
 this until the center of the meringue is 160 degrees,
 about 7 minutes).

 Serve warm or at room temperature.  If made ahead, let
 cool, then cover without touching meringue and chill
 up until the next day. Unfortunately, this pie does
 not hold well and is best served the day it is made.

 David Monteith [email protected]



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