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Rhubarb Pie

Clarinda Rudeen
Original recipe in Rudeen Family Cookbook 2003 in Clarinda’s writing.
Ingredients Instructions

Ingredients
  

  • 2 cups rhubarb
  • 1 cup sugar
  • 2 tablespoons water
  • 1 rounded tablespoon flour
  • 2 egg yolks
  • pinch salt
  • 2 egg whites

Instructions
 

  1. Pour boiling water over rhubarb and let stand 4 or 5 minutes. Drain.
  2. Mix sugar, water, flour, egg yolks and salt and pour over rhubarb in unbaked pie shell. Bake. Spread meringue of 2 egg whites on top and brown in oven.