Esther's cream rhubarb pie

Yield: 1 Servings

Measure Ingredient
Baked pastry pie shell
2 tablespoons Butter
2 cups Rhubarb; finely chopped
1¼ cup Sugar
2 tablespoons Cornstarch
¼ cup Cream
2 Egg yolks
1 pinch Salt

Melt butter, add rhubarb and 1 cup sugar. Blend thoroughly. Cook slowly, stirring constantly for 10 minutes or until sugar melts and rhubarb is soft. Mix ¼ cup sugar, cornstarch, egg yolks, cream and salt. Add to rhubarb mixture. Cook until thick, about 3 minutes. Cool. Pour into cooled pastry shell; top with meringue and brown lightly.

Recipe by: Esther Guyer

Posted to KitMailbox Digest by "Art Guyer" <ThePoint@...> on Apr 25, 1998

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