Rhubarb Custard Pie



INGREDIENTS:

2 cups cut Rhubarb
1 1/2 cups sugar
3 Tbsp. Flour
3 egg yolks
1 1/2 cups whole milk.

DIRECTIONS:

Add together: sugar, yolks, flour. Slowly add milk. Pour into shell filled with the rhubarb. Bake at 325 F for 45 minutes. Meringue Topping: 1 Tbsp. sugar to each egg white. Beat until stiff and forms peaks. Spread on top of baked pie.
Bake 250 F until meringue browns evenly.

Submitted by: Freda

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