ingredients:
pastry for a single crust 9-inch pie
2 c 1/2-inch pieces rhubarb
3 large eggs, separated
1/2 c half-and-half (light cream) or milk
1 c sugar
2 tbsp all-purpose flour
1/4 tsp cream of tartar
1/2 tsp vanilla
recipe:
on a lightly floured board, roll pastry into a 12-inch-diameter round; ease into a 9-inch pie pan. fold edges under; flute rim decoratively. put rhubarb in pastry.
in a bowl, beat yolks, cream, 2/3 c sugar, and the flour until smooth; pour over rhubarb. bake in a 375 degree oven on lowest rack until pastry is golden brown and custard appears set in center when pie is jiggled, 40 to 45 minutes. if rim begins to brown excessively, drape with foil strips.
in a large bowl, beat whites and cream of tartar at high speed with an electric mixer until frothy. gradually whip in remaining 1/3 c sugar and vanilla, beating until whites hold stiff, glossy peaks.
pile meringue onto hot filling. with a spatula, swirl meringue over filling and up against rim of pastry. bake in a 400 degree oven until meringue is tinged with brown, 3 to 5 minutes (if you are concerned about undercooked eggs, continue to bake until temperature in center of meringue is 160, about 7 minutes).
serve warm or at room temperature. if made ahead, let cool completely, then cover without touching meringue and chill up until next day. cut into wedges. makes 8 or 9 servings.
pastry for a single-crust 9-inch pie:
in a bowl, combine 1c plus 2 tbsp all-purpose flour; 1/4 tsp salt. with a pastry blender or your fingers, cut or rub 6 tbsp solid vegetable shortening, butter, or margarine until fine crumbs form. sprinkle 2 to 3 tbsp cold water over crumbs. stir with a fork until dough holds together. divide dough in half and pat each portion into a flat, smooth round. use as specified in recipe; if made ahead, seal dough in plastic wrap and chill up to 3 days.