![](https://cdn.statically.io/img/www.allrecipes.com/thmb/aiP4uIb5vzrWeJrfukld8m36KFU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1074493-eba256665866441e97f6783de8c57b87.jpg)
Ingredients
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1 (9 inch) unbaked single pie crust
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3 cups chopped fresh rhubarb
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1 ¼ cups white sugar, divided
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1 cup half-and-half
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3 large eggs, separated, divided
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2 tablespoons all-purpose flour
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1 pinch salt
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¼ teaspoon cream of tartar
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Press pie crust into a 9-inch pie dish; spread rhubarb evenly over crust.
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Whisk 1 cup sugar, half-and-half, egg yolks, flour, and salt together in a bowl until smooth; pour over rhubarb.
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Bake in the preheated oven until crust is browned and filling is set, 50 to 60 minutes.
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Just before pie is finished baking, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 cup sugar and cream of tartar, continuing to beat until meringue is glossy and stiff peaks form.
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Remove pie from the oven; spoon meringue over top, covering the entire filling. Make decorative swirls in meringue using a spoon or spatula.
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Return to the oven; bake until meringue is lightly browned, about 10 minutes. Cool for 10 to 15 minutes before serving.
Nutrition Facts (per serving)
291 | Calories |
11g | Fat |
46g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 291 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 4g | 21% |
Cholesterol 11mg | 4% |
Sodium 151mg | 7% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 2g | 6% |
Protein 3g | 6% |
Vitamin C 4mg | 4% |
Calcium 74mg | 6% |
Iron 1mg | 4% |
Potassium 204mg | 4% |
* 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.