Esther's cream rhubarb pie
1 Servings
Ingredients
| Quantity | 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 |
Directions
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