"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Rhubarb Cream Pie, by Helen Schmidt/Marian Paasch, is from Helen and Sisters,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Helen Schmidt/Marian Paasch Added: Tuesday, March 10, 2009
1/4 sup sugar 2 T cornstarch' 2 egg yolks 1/4 cup light cream or evaporated milk 1/2 tsp salt
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.
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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