Rhubarb Meringue Pie
- 1 disk Pate Sucree for Rhubarb Meringue Pie
- All-purpose flour, for surface
- 2 pounds rhubarb, trimmed and cut crosswise into 3-inch pieces
- 1 3/4 cups sugar
- 1/4 cup cornstarch
- Coarse salt
- 3 large egg yolks plus 4 large egg whites
- 2 tablespoons unsalted butter
- This recipe is vegetarian
- Produce
- Rhubarb (2 pounds)
- Condiments
- Disk pate sucree (1)
- Cooking & Baking
- All-purpose flour (1)
- Cornstarch (1/4 cup)
- Salt, Coarse (1)
- Sugar (1 3/4 cups)
- Dairy
- Butter, unsalted (2 tablespoons)
- Refrigerated
- Egg yolks plus, large (3)
Preparation
Read recipe preparation on marthastewart.com
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Published July 31, 2011 (1 year ago).
1 person saved this recipe.
