Rhubarb Pie

One of my mom's recipes.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 9  inches  pie crusts
• 4  eggs, separated
• 1 1⁄2-2  cups brown sugar
• 1⁄3 cup all-purpose flour
• 1⁄4 cup butter, melted
• 5  cups rhubarb
• 1  pinch cream of tartar
• 1⁄3 cup brown sugar

Directions

1. Place one oven rack at the lowest level of the oven and preheat to 425 degrees
2. Separate eggs, place whites in medium-size mixing bowl.
3. In large mixing bowl, stir 1 1/2 cups brown sugar with flour. Stir in yolks and butter until blended. Stir in rhubarb, then turn into pie shell. Smooth top.
4. Bake uncovered, on lowest oven rack for 10 minutes. Then, without opening oven door, reduce heat to 350 degrees and continue baking until filling is bubbly and golden-topped like a butter tart (about 45 to 50 minutes. Remove to a cooling rack.
5. Using electic mixer, beat egg whites and cream of tartar (about 1 minute). Continue beating, gradually crumble in 1/3 cup of brown sugar. Beat until stiff peaks form (about 1-2 minutes) Immediately turn mixture onto warm pie filling. Spread meringue over filling. Place on bottom rack at 350 degrees until meringue is golden topped (about 6 minutes).