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

Rhubarb Cream Pie Recipe

  Tried it? Rate this Recipe:


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.

Audrey Breid
Added: Wednesday, March 8, 2006


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

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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!