![](https://cdn.statically.io/img/www.allrecipes.com/thmb/1HUATmmYD47stg6yYsqbXqxcEbY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/21751-412acce8419345ca8a116f4b1a046f6a.jpg)
Ingredients
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¾ cup butter
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1 ¾ cups all-purpose flour, divided
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1 tablespoon white sugar
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6 eggs, separated
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1 cup evaporated milk
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2 cups white sugar
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8 cups diced rhubarb
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¾ cup white sugar
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1 teaspoon vanilla extract
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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Combine butter, 1 1/2 cups flour, and 1 tablespoon sugar in a mixing bowl; beat until combined with an electric mixer. Press mixture into bottom of prepared baking dish.
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Bake crust in preheated oven until firm, about 15 minutes. Remove and let crust cool.
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In large mixing bowl, combine 6 egg yolks, remaining 1/4 cup flour, evaporated milk, 2 cups sugar, and rhubarb. Stir together and pour over cooled crust.
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Bake pie in oven until filling is set, about 1 hour.
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For meringue, beat 6 egg whites in a large bowl using an electric mixer until whites are foamy. Beat in 3/4 cup sugar and vanilla extract until the mixture holds stiff peaks. Spread meringue over rhubarb filling.
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Return pie to oven and bake until meringue is golden brown, 15 to 20 minutes.
Nutrition Facts (per serving)
345 | Calories |
13g | Fat |
54g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 15 | |
Calories 345 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 7g | 37% |
Cholesterol 104mg | 35% |
Sodium 114mg | 5% |
Total Carbohydrate 54g | 19% |
Dietary Fiber 2g | 6% |
Total Sugars 40g | |
Protein 6g | 12% |
Vitamin C 6mg | 6% |
Calcium 116mg | 9% |
Iron 1mg | 7% |
Potassium 285mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.