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Rhubarb Cream Pie Recipe

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

Contributor:  
Contributor:  
Audrey Breid
Added: Wednesday, March 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c hot water
2 1/2 tbsp cornstarch
1 c sugar
1/2 tsp salt
3 egg yolks, beaten
Small lump of butter
Grated rind of 1 orange
1 1/2 c rhubarb, cut up
1 (9 inch) unbaked pie shell
3 egg whites
6 tsp sugar

Directions:
Directions:
Mix cornstarch, salt, sugar, and water. Bring to a boil. Remove from heat and add grated orange rind, small lump of butter and beaten egg yokes. Mix well. Add rhubarb and mix. Pour into unbaked 9 inch pie crust. Bake at 350 for 30 minutes or until done. Cool. Make a meringue of egg whites beaten with sugar. Pour on pie and bake at 350 until meringue is lightly browned.

 

 

 

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