AuthorRetroRuth
From Grandma Clark
Tested Recipe!
[cooked-sharing]
Crust
½ cup butter
¼ cup sugar
1 tsp vanilla
½ tsp salt
1 cup flour
¾ cup oats
Filling
1 cup white sugar
2 tbsp flour
⅛ tsp salt
3 cups dived rhubarb
1 tbsp water
3 egg yolks
Meringue
3 egg whites
⅛ tsp salt
⅓ cup sugar
½ tsp vanilla or lemon extract
Crust
1
Cream butter, sugar, vanilla, and salt. Mix in flour and rolled oats. Blend until dough is formed.
2
Press dough over bottom and sides of 9" pie plate, making a high, even edge. Chill.
Filling
3
Mix salt, sugar, and flour. Set aside.
4
Combine rhubarb & water in a saucepan. Cover and bring to a boil. Stir in sugar mixture. Boil, stirring often.
5
Fold a small amount of hot mixture into egg yolks. Stir eggs into hot mixture slowly. Pour into crust. Bake at 375 degrees for 25 minutes or until set.
Meringue
6
Beat whites and salt until soft peaks form. Add sugar gradually. Beat until glossy. Beat in extracts.
7
Spread over the hot filling so that it touches the edge of the crust. Return to oven and brown for 8-10 minutes.
Ingredients
Crust
½ cup butter
¼ cup sugar
1 tsp vanilla
½ tsp salt
1 cup flour
¾ cup oats
Filling
1 cup white sugar
2 tbsp flour
⅛ tsp salt
3 cups dived rhubarb
1 tbsp water
3 egg yolks
Meringue
3 egg whites
⅛ tsp salt
⅓ cup sugar
½ tsp vanilla or lemon extract
