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Grandma’s Rhubarb Meringue Pie

Yields1 Serving

Tested Recipe!

Crust
 ½ cup butter
 ¼ cup sugarwhite or packed brown
 1 tsp vanilla
 ½ tsp salt
 1 cup flour
 ¾ cup oatsquick or regular
Filling
 1 cup white sugar
 2 tbsp flour
  tsp salt
 3 cups dived rhubarb
 1 tbsp water
 3 egg yolksbeaten slightly
Meringue
 3 egg whites
  tsp salt
  cup sugarwhite or brown packed
 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.