Brown Sugar Rhubarb Pie

***NOTE: I do NOT recommend making this at this time! An attempt to make this myself came out horribly wrong, and I'm certain it wasn't me. I need to do some research and see if I can fix this recipe. When I do, I will correct it and remove this note.**** A delicious pie; the only pie I've ever had where I actually liked the meringue! The filling is a sort of custardy texture that goes very well with the meringue topping. Prep time is estimated.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1  cup  packed brown sugar
• 1⁄4 cup all-purpose flour
• 1⁄4 teaspoon salt
• 4  cups rhubarb, cut in 1/2-inch slices
• 2  egg yolks, beaten
• 1  tablespoon lemon juice
• 1  unbaked 9 inch  pastry shells
• 3  egg whites
• 1⁄2 teaspoon vanilla
• 1⁄4 teaspoon cream of tartar
• 6  tablespoons granulated sugar

Directions

1. In bowl, combine brown sugar, flour, and salt; stir in rhubarb. Let stand 15 minutes.
2. Combine egg yolks and lemon juice; stir into rhubarb mixture.
3. Turn into unbaked pastry shell. Bake at 400° F for 20 minutes.
4. Reduce heat to 350° F, continue baking till knife inserted off-center comes out almost clean, about 20 minutes (cover edges with foil if necessary).
5. Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add granulated sugar, beating till stiff peaks form.
6. Spread over hot filling, sealing to the edge. Bake at 350° F till meringue is golden brown, 12 to 15 minutes.