Dessert
(Pie
)
Rhubarb Custard Pie
Contributor: Grandma Knoll
15 minutes
Pre-heat oven to 375
9 inch baked pie shell
1 1/2
cups
water
cold
1 1/4
cups
sugar
5 1/2
Tbl
flour
2
Tbl
butter
1 1/2
cups
rhubarb
3
eggs
separated
1
9 inch
baked pie shell
Cook together water, sugar & flour until slightly thickened over low heat. Add butter & rhubarb. Continue
cooking over low heat until rhubarb is nice and tender. Separate eggs. Place egg yolks, beaten in small
dish, add several tablespoons of cooked rhubarb mixture to eggs and return mixture to cooked rhubarb
mixture. (this is to keep eggs from cooking too fast) Cool slightly, pour into BAKED pie shell.
Beat egg whites until slightly firm, gradually add 1/2 cup sugar. And continue beating until stiff. Place
meringue on top of pie sealing edges. Place in 375 degree oven and bake approximately 15 minutes until
golden brown.
Edition: 1