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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Rhubarb Cream Pie Recipe

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This recipe for Rhubarb Cream Pie is from Witkowski Family Cookbook, 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 Cups. Rhubarb—washed and finely cut. (Can use more rhubarb if desired)
1¼ Cups. Sugar-divided
2 ¾ Tbls. Water
2. Eggs
2. Tbls. Flour
Pinch. Salt
1 cup. Milk
¼ teas. Cream of Tartar (optional)
1. 9 inch baked pie crust—COOLED
Directions:
Directions:
Pre-Heat Oven To 350 Degrees

In a medium sauce pot place rhubarb, ½ cup sugar and water. Bring To a boil. Reduce heat and simmer for 5 minutes-stirring as necessary. In a small mixing bowl, whisk together egg yokes (or egg substitute), flour ½ cup sugar, salt and milk until lump free. Add creamed mixture to rhubarb sauce over medium heat, stirring until thickened- about 5 minutes.Pour mixture into cooled pie crust and set aside. In a clean small mixing bowl beat egg whites until foamy. Add Cream of tartar, if desired, beat for 20 seconds, than gradually add ¼ cup of sugar, 1 teaspoon at a time. Continue to beat after each addition. Continue beating until stiff peaks are formed. Place meringue on top of hot rhubarb filling. Spread meringue to seal to pastry’ completely. Place in oven for 3 to 6 minutes or until meringue is golden brown. (Watch browning process so as not to burn meringue)
Number Of Servings:
Number Of Servings:
Depends on serving size
Personal Notes:
Personal Notes:
Source: Not sure but it may be from my Mother

 

 

 

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