Indiana fresh rhubarb creme pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | Pie shell; unbaked | |
| 2 | cups | Rhubarb; fresh; cut up |
| Water; (about 1 cut) | ||
| 1 | tablespoon | Margarine |
| 2½ | tablespoon | Flour |
| 1½ | cup | Sugar |
| 2 | Eggs; separated | |
| 3 | tablespoons | Water |
Directions
LAUSCH (DGSV43A
1. Cut up rhubarb and scald in hot water about 5 minutes. Drain well and place in the bottom of the pie shell. 2. In a small bowl, mix the margarine, flour and sugar together. Beat 2 egg yolks with 3 T water and mix in with the sugar mixture. Pour over the rhubarb. 3. If desired (I don't) make a meringue out of the egg whites and add to the pie. I prefer to cook and eat it without the meringue. 4.Bake in 350 degree oven for 30- 45 minutes. Serve with vanilla ice cream.
Posted to recipelu-digest by Nadia Canty <wcanty@...> on Mar 1, 1998