Brown Sugar Rhubarb Pie

• 1 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 4 cups rhubarb, cut in 1/2-inch slices
• 2 egg yolks, beaten
• 1 tablespoon lemon juice
• 1 unbaked 9 inch pastry shells
• 3 egg whites
• 1/2 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated sugar

1. In bowl, combine brown sugar, flour, and salt; stir in rhubarb. Let stand 15 minutes.
2. Combine egg yolks and lemon juice; stir into rhubarb mixture.
3. Turn into unbaked pastry shell. Bake at 400u0b0 F for 20 minutes.
4. Reduce heat to 350u0b0 F, continue baking till knife inserted off-center comes out almost clean, about 20 minutes (cover edges with foil if necessary).
5. Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add granulated sugar, beating till stiff peaks form.
6. Spread over hot filling, sealing to the edge. Bake at 350u0b0 F till meringue is golden brown, 12 to 15 minutes.

brown sugar, flour, salt, rhubarb, egg yolks, lemon juice, pastry, egg whites, vanilla, cream of tartar, granulated sugar

Taken from www.food.com/recipe/brown-sugar-rhubarb-pie-200594 (may not work)