Nadia's rhubarb cream pie

1 Servings

Ingredients

Quantity Ingredient
2 cups Rhubarb cut evenly; (2 to 3)
1 cup Sugar (depends on amount of rhubarb); (1 to 1 1/2)
1 cup Sweet cream
⅓ cup Flour
2 Egg yolks
1 pinch Salt
Egg white and sugar for meringue

Directions

Put rhubarb in unbaked pie shell. Mix cream, sugar, flour and salt into beaten egg yolks. Pour over rhubarb. Bake at 350 degrees F. for 1 hour until custard is set. If wished maked meringue of egg whites and sugar and put over top and brown lightly. NOTES : Notes: Recipe from Jeanne Hall senderhauf, granddaughter of Anderson's Hotel

Posted to recipelu-digest by Nadia Canty <wcanty@...> on Mar 1, 1998

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