"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rhubarb Custard Pie Recipe

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This recipe for Rhubarb Custard Pie, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Hummer
Added: Tuesday, September 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 9-inch pastry baked & cooled
Measure;
1 1/2 C. Rhubarb, chopped and 2 T. Cornstarch
cooked until tender 1 T. Vanilla
1 1/2 C. Sugar 3 Egg Yolks
1/2 tsp Salt 3 Egg Whites
2 T. Flour

Directions:
Directions:
Combine first six ingredients in sauce pan, mix in egg yolks, cook until thickened, then add 2 T. margarine. Pour into cooled pastry.
Beat egg whites and 1/4 tsp cream of tarter with 1/4 tsp salt and beat until soft. Add 6 T. sugar and 1 tsp vanilla. Spread over pie.
Bake until golden brown at 400

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This recipe came from my church's cookbook.

 

 

 

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