Rhubarb Custard Pie
 
tiffany taylor 
 
there's nothing quite like the tart flavor of rhubarb. whether you 
pick the long red stems out of your own garden or buy your rhubarb at 
the grocery store, this pie will quickly become a family favorite. 
 
1-1/2 cup  rhubarb
1 Tbsp  flour
1 cup  sugar
4 Tbsp  melted butter
3   egg yolks, beaten
1   unbaked 9-inch pie shell
 
  meringue
1 Tbsp  cornstarch
2 Tbsp  sugar
1/2 cup  water
3   egg whites
1/8 tsp  salt
4 to 6 Tbsp  sugar
 
preheat oven to 350 degrees. 
cut rhubarb in one-inch pieces. cover with cold water. place in a 
saucepan over medium heat until bubbles begin to form; do not boil. 
drain and cool. 
mix together flour, sugar, and melted butter; add cooled rhubarb. add 
egg yolks. mix until rhubarb is evenly coated. place in pie shell; 
bake 45 minutes or until bubbly all over. 
meringue: mix cornstarch, two tablespoons sugar, and water in a small 
saucepan; boil until clear. set aside to cool slightly. whip egg 
whites and salt until foamy. add sugar mixture; beat until creamy. 
gradually add four to six tablespoons sugar; beat until creamy. cover 
baked pie with meringue; brown in oven at 325 degrees (watch carefully 
so it doesn't burn!). 
 
 
 
-- 
(ID: 4623) Mirror: rec.food.recipes: Fri, Dec 3, 2004


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