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Rhubarb Cream Pie Recipe

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This recipe for Rhubarb Cream Pie, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessica Fossum
Added: Saturday, September 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. diced rhubarb
1 1/4 c. sugar
1/4 tsp. salt
1/4 c. cream
1 T. butter
2 eggs, separated
2 T. cornstarch
1 baked pie shell

Meringue:
2 egg whites
4 T. sugar

Directions:
Directions:
Melt butter, add rhubarb and 1 c. of the sugar. Cook slowly (about 10 minutes) until rhubarb is soft. Combine 1/4 c. sugar, cornstarch, beaten egg yolks, cream and salt. Add to rhubarb and cook until thick. Pour into baked pie shell. Top with meringue. Bake in a slow oven until browned.

Meringue: Beat egg whites stiff and beat again with sugar.

Personal Notes:
Personal Notes:
I couldn't find Grandma's recipe so I looked and looked and this one seems similar to hers.

 

 

 

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