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INDIANA FRESH RHUBARB CREME PIE DGSV43A
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Fruits
Amount Measure Ingredient -- Preparation Method
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JUDITH LAUSCH (DGSV43A)
9" pie shell -- unbaked
2 cups Rhubarb; fresh -- cut up
Water (about 1 cut)
1 tablespoon Margarine
2 1/2 tablespoons Flour
1 1/2 cups Sugar
2 Eggs -- separated
3 tablespoons Water
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.
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