BIG-PAN RHUBARB PIE

Must be served with vanilla ice cream and sips of Coeur d'Alene Cellars Mo.

Shortbread crust:
1 cup butter
2 cups sifted flour
2 tablespoons sugar

Rhubarb mixture:


2 3/4 cups sugar, divided
1/4 cup flour
3/4 teaspoon salt
1 cup whipping cream
6 eggs, separated
5 cups cut-up rhubarb
2 teaspoons vanilla

Combine butter, flour and sugar;mix until crumbly.  Press in bottom of 9x13-inch pan.  Bake at 350 degrees for 10 minutes.  Set aside.

Combine 2 cups sugar, flour and salt;gradually stir in cream.  Beat egg yolks until very light.  Blend into sugar mixture.  Add rhubarb.  Spoon over warm shortbread crust.  Bake at 350 degrees for 60 minutes.  Beat egg whites until they form soft peaks.  Add remaining 3/4 cup sugar, gradually, beating until stiff and sugar is dissolved.  Stir in vanilla.  Spread over rhubarb layer, starting at edges and working toward center.  Carefully seal meringue to outer edges of pan.  Continue baking for 15 minutes or until golden.  Serves 16 to 18 with ice cream. 

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