Rhubarb Pie

Directions

1. 1
   Place one oven rack at the lowest level of the oven and preheat to 425 degrees
2. 2
   Separate eggs, place whites in medium-size mixing bowl.
3. 3
   In large mixing bowl, stir 1 1/2 cups brown sugar with flour.
4. 4
   Stir in yolks and butter until blended.
5. 5
   Stir in rhubarb, then turn into pie shell.
6. 6
   Smooth top.
7. 7
   Bake uncovered, on lowest oven rack for 10 minutes.
8. 8
   Then, without opening oven door, reduce heat to 350 degrees and continue baking until filling is bubbly and golden-topped like a butter tart (about 45 to 50 minutes.
9. 9
   Remove to a cooling rack.
10. 10
    Using electic mixer, beat egg whites and cream of tartar (about 1 minute).
11. 11
    Continue beating, gradually crumble in 1/3 cup of brown sugar.
12. 12
    Beat until stiff peaks form (about 1-2 minutes) Immediately turn mixture onto warm pie filling.
13. 13
    Spread meringue over filling.
14. 14
    Place on bottom rack at 350 degrees until meringue is golden topped (about 6 minutes).