| 3 Cups Chopped Rhubarb |
| 2 Tbsp. Flour |
| 1 Cup Sugar |
| 2 Eggs |
| 3/4 Cup Heavy Whipping Cream |
| Meringue |
| 3 Egg Whites |
| 4 Tsp. +1/3 Cup Sugar Divided |
| 2 Tsp. Cornstarch |
| 1/3 Cup Water |
| 1/8 Tsp. Cream of Tartar |
Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb.
Bake at 350° for 50-60 minutes or until a knife comes out clean.
In a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook for 1-2 minutes or until thickened. Cool to room temperature.In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high, until stiff glossy peaks form and sugar is dissolved.
Spread evenly over hot filling, sealing edges to crust. Bake for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 6-8 servings.