Sour Cream Rhubarb Pie - cooking recipe

Ingredients

9-inch unbaked pastry pie shell
1 1/2 c. sugar
1 1/2 c. sour cream
1 1/2 c. rhubarb, diced
2 Tbsp. flour
3 egg yolks
nutmeg
3 egg whites
6 Tbsp. sugar

Preparation

Beat egg yolks slightly.
Add sour cream, sugar, flour and rhubarb.
Stir.
Pour into 9-inch unbaked pastry pie shell. Sprinkle nutmeg lightly on top.
Bake in 375\u00b0 oven for 30 to 35 minutes.
Beat the egg whites and sugar until peaks form.
Remove pie from oven; spread with meringue.
Return to oven and bake 10 minutes more, until meringue is brown.