"Those who forget the pasta are condemned to reheat it."--Unknown

Rhubarb Pie Recipe

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This recipe for Rhubarb Pie, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Allspach Smith
Added: Saturday, August 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c rhubarb. Pour boiling water over it and drain. Add 2 beaten egg yolks, 1 T flour, 1 T butter, 1 c sugar, grated rind and juice of 1/2 orange. After it is baked, cover with egg whites, beat and sweetened. Brown.

Directions:
Directions:
The recipe is as written - this is what is left out. Pour in unbaked pie shell and bake until bubbly and tender - possible 45 - 60 min at 350 degrees. Beat egg whites to form meringue with 1/4 - 1/2 c sugar beaten in gradually. Spread over baked pie. Place under broiler, watching constantly, to brown.

Personal Notes:
Personal Notes:
This recipe is in Mom's handwriting and is dated July 10, 1956. The yellowed card shows signs of much use. Mom always liked rhubarb and found many ways to use it.

 

 

 

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