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Wednesday, May 27, 2015

Rhubarb Custard Pie



Rhubarb Custard Pie

Mix together:
3 egg yolks
½ cup cream
1 ½ cups sugar
2 Tbsp flour
1 tsp vanilla
dash of salt

Fold in:
3 cups cut up rhubarb

Fill pastry lined pie pan with rhubarb-custard filling. Bake at 375 for 1 hour. Remove from oven; cover with meringue. Return to oven and bake until delicately browned.

Meringue:
3 egg whites
¼ tsp cream of tartar
6 Tbsp sugar
1 tsp vanilla

Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Pile meringue on pie filling , being careful to seal meringue on the edge of the crust to prevent shrinking. Bake 8-10 minutes at 400.