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Rhubarb Cream Pie Recipe

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This recipe for Rhubarb Cream Pie is from The Little White Cookbook For Good Eaters, 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:  
2 1/2 c. diced rhubarb
1 1/4 c. sugar
1/4 tsp. salt
1/4 c. cream
1 T. butter
2 eggs, separated
2 T. cornstarch
1 baked pie shell

Meringue:
2 egg whites
4 T. sugar
Directions:
Directions:
Melt butter, add rhubarb and 1 c. of the sugar. Cook slowly (about 10 minutes) until rhubarb is soft. Combine 1/4 c. sugar, cornstarch, beaten egg yolks, cream and salt. Add to rhubarb and cook until thick. Pour into baked pie shell. Top with meringue. Bake in a slow oven until browned.

Meringue: Beat egg whites stiff and beat again with sugar.
Personal Notes:
Personal Notes:
I couldn't find Grandma's recipe so I looked and looked and this one seems similar to hers.

 

 

 

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