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Rhubarb Cream Pie Recipe

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This recipe for Rhubarb Cream Pie, by , is from Helen and Sisters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Schmidt/Marian Paasch
Added: Tuesday, March 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 baked pie shell

2 T. butter
2 cups diced rhubarb
1 cup sugar

1/4 sup sugar
2 T cornstarch'
2 egg yolks
1/4 cup light cream or evaporated milk
1/2 tsp salt

Directions:
Directions:
Melt butter and add rhubarb and sugar. Cook slowly until rhubarb is tender. Combine rest of ingredients and add to rhubarb. Cook until thick. Cool and pour into pie shell. You may top with meringue and bake 12-15 minutes in 350 oven.

Personal Notes:
Personal Notes:
Marion was a friend from Clinton, Iowa. She and Don lived on a farm and raised cattle. She was a great cook. Marian died of colon cancer. Here's to Marian.

 

 

 

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