![](https://cdn.statically.io/img/www.allrecipes.com/thmb/qNtHAr2h421ahuL5kptZjPoWxZA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/645806-31b42f0eb65b4f50a45223e77546205d.jpg)
Ingredients
Filling:
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3 large eggs
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4 cups diced fresh rhubarb
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1 (9 inch) unbaked deep-dish pie crust
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1 ¼ cups white sugar
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⅔ cup evaporated milk
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3 tablespoons all-purpose flour
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½ teaspoon salt
Meringue:
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6 tablespoons white sugar
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½ teaspoon salt
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½ teaspoon cream of tartar
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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Separate egg yolks and egg whites. Set egg whites aside for meringue.
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Place rhubarb into the prepared pie crust. Mix sugar, evaporated milk, 3 egg yolks, flour, and salt for filling together in a bowl. Pour mixture over rhubarb. Place pie onto a cookie sheet.
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Bake in the preheated oven for 12 minutes. Turn oven temperature down to 350 degrees F (175 degrees C), and bake for 30 minutes more. Remove pie from the oven. Lower oven temperature to 325 degrees F (165 degrees C).
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Beat the reserved egg whites for meringue in another bowl until frothy. Slowly add sugar, salt, and cream of tartar. Beat until stiff peaks form. Spread over the baked pie.
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Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.
Nutrition Facts (per serving)
350 | Calories |
11g | Fat |
58g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 350 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 3g | 17% |
Cholesterol 76mg | 25% |
Sodium 459mg | 20% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 2g | 7% |
Total Sugars 44g | |
Protein 6g | 12% |
Vitamin C 5mg | 6% |
Calcium 120mg | 9% |
Iron 1mg | 7% |
Potassium 314mg | 7% |
* 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.