Rhubarb Cream Pie
Item
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Title
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Rhubarb Cream Pie
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Identifier
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Fruit Pie
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Description
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Rhubarb Cream Pie
2 Tbsp. butter
2 c. diced rhubarb
1 c. sugar
1/4 c. sugar
2 egg yolks (save whites)
2 Tbsp. cornstarch
1/8 tsp. salt
1/4 c. light cream
Melt butter and add diced rhubarb and cup of sugar. Cool slowly until rhubarb is tender. Combine 1/4 cup sugar, egg yolk (well-beaten), cornstart, saltm light cream. Add to rhubarb and cook until thick. Cool and pour into baked 8 inch pie shell. Top with meringue made with the left over egg whites. Bake at 350 degrees for 12 to 15 mintues.
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Creator
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Violet Papenfuss
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Subject
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Dessert
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Source
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Everson, Susan and Philips, Barb. “Culinary Arts of the University of Michigan Law Wives.”Ann Arbor, Mich.: Law Wives’ Association?
20th century
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Rights
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Gift of Susan Wineberg to the University of Michigan Special Collections
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Type
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Text - Recipe
Rhubarb Cream Pie