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Rhubarb Pie, Cream ( Grandma Leona Sizer) Recipe

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This recipe for Rhubarb Pie, Cream ( Grandma Leona Sizer) is from Recipes from the Jeske Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c rhubarb
2 egg yolks, use white for meringue
1 c milk
1/2 c whipping cream
1 c sugar
2 T flour
pinch of salt
Directions:
Directions:
Line pie pan with a rich crust. Sprinkle rhubarb in shell. Beat egg yolks lightly with a fork. Add milk and cream. Mix sugar, flour and salt together and add to liquid ingredient's. Stir well until blended.
Pour over rhubarb and bake at 450º for 10 minutes until crust is set, then reduce heat to 350º for about 50 minutes or until it sets like a custard.
Meringue: Beat egg whites until stiff. Add 4 T sugar and a pinch of cream of tartar. Beat well. Put on top of pie and brown in oven.

 

 

 

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