Dave's Rhubarb Custard Pie with Meringue

Ingredients

• 1 9-inch unbaked pie crust
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 cups fresh rhubarb, chopped
• 3 egg yolks
• 1 cup milk
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• Meringue topping (see recipe below)

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine sugar, cornstarch, and salt. Add rhubarb and toss to coat.
3. Transfer rhubarb mixture to pie crust.
4. In a medium bowl, whisk together egg yolks, milk, butter, and vanilla extract. Pour over rhubarb mixture.
5. Bake for 30 minutes.
6. Increase oven temperature to 425 degrees F (220 degrees C). Bake for an additional 10 minutes.
7. Remove from oven and top with meringue topping. Return to oven and bake for an additional 10 minutes, or until the meringue is golden brown.
8. Cool before serving.

Interesting Facts

• Rhubarb is a tart vegetable that is often used in desserts.
• Meringue is a light and fluffy topping made with egg whites and sugar.
• The cornstarch in this recipe helps to thicken the custard filling.