Rhubarb cream pie2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Rhubarb cut evenly; (2 to 3) |
| 1 | cup | Sugar (depends on amount of rhubarb); (1 to 1 1/2) |
| 1 | cup | Sweet cream |
| ⅓ | cup | Flour |
| 2 | Egg yolks | |
| 1 | pinch | Salt |
| Egg white and sugar for meringue | ||
Directions
Put rhubarb in unbaked pie shell. Mix cream, sugar, flour and salt into beaten egg yolks. Pour over rhubarb. Bake at 350 degrees F. for 1 hour until custard is set. If wished maked meringue of egg whites and sugar and put over top and brown lightly. mmmmm
NOTES : Notes: Recipe from Jeanne Hall senderhauf, granddaughter of Anderson's Hotel
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 12, 1998