"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

RHUBARB CREAM PIE Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for RHUBARB CREAM PIE, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Sunday, June 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 BAKED PIE SHELL

3 T. butter
3 c. cut-up rhubarb
1 1/2 c. sugar
Melt butter in saucepan, add rhubarb and sugar, cook until soft.
Mix together in bowl-
1/3 c. sugar
1/3 c. evaporated milk
3 T. cornstarch
3 egg yolks beaten
Stir into rhubarb mixture until thickened and pour into baked pie shell.

Directions:
Directions:
Make meringue-Cover pie , sealing edges. Bake at 350 degrees for about 12-15 min. or until meringue is golden.

Personal Notes:
Personal Notes:
Recipe from Lamplighter Restaurant in Caseville, MI.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

106W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!