Contest-Winning Rhubarb Meringue Pie
"My husband’s grandmother was a great cook but didn’t always share her secrets, so we are fortunate to have her recipe for rhubarb cream pie. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa..."
INGREDIENTS
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3/4 cup all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon sugar
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1/4 cup shortening
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1 tablespoon beaten egg
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1/4 teaspoon white vinegar
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3 to 4-1/2 teaspoons cold water
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FILLING:
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3 cups chopped fresh or frozen rhubarb
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1 cup sugar
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3 tablespoons all-purpose flour
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Dash salt
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3 large egg yolks
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1 cup heavy whipping cream
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MERINGUE:
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4 teaspoons plus 1/3 cup sugar, divided
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2 teaspoons cornstarch
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1/3 cup water
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3 large egg whites
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1/8 teaspoon cream of tartar
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