Well this cool wet summer to date has certainly made the Rhubarb grow! Like the ever producing zucchini plant, I am looking for door steps to drop Rhubarb on in the dark of the night! Carl has put in a request however for ... Rhubarb pie, so I thought that I would share with you one of our favorite Recipes.
Rhubarb Cream Pie
4 cups of chopped Rhubarb (cover with boiling water and let stand for 5 min. Drain)
Mix with:
1 1/2 cups of brown sugar
1 heaping Tblsp. Butter
2 Tblsp. flour
Beat yolks of 3 eggs (2 will work in a pinch) Save the egg white for Meringue.
Add 3 Tblsp. water to the yolks
Pour into a 9 inch unbaked pie crust.
Bake for 40 min. at 375 degrees.
Make Meringue from the egg whites, cover the top of the pie and return to oven and bake until the Meringue is brown.
Mmmmm Good!
1 comment:
& what a yummy pie it was too!
i'll have to try this recipe.
:)
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