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Rhubarb Cream Pie Recipe

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This recipe for Rhubarb Cream Pie, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tamara Wolff
Added: Saturday, June 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 egg yolks.
1 1/2 c.sugar.
3 T. flour.
3 T. half and half.
2-3 T. butter.
3 c. diced rhubarb.

Directions:
Directions:
Beat egg yolks (til lemony). Add rest of ingredients except rhubarb and beat. Add Rhubarb. Put into pie shell and bake at 350 for 45 to 50 minutes until rhubarb done. Cover edge of pie crust so it doesn't burn. Then top with meringue:4 egg whites, beat until stiff; add 3/4 c. sifted powdered sugar and a pinch of salt and scant 1/4 tsp. cream tartar;beat until stiff. Spread meringue to edges of crust and brown.

Personal Notes:
Personal Notes:
This is one of my favorites my mother Nellie makes.

 

 

 

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