Rhubarb Cream Pie
Item
- Title
- Rhubarb Cream Pie
- Identifier
- Fruit Pie
- Description
-
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. - Creator
- Violet Papenfuss
- Subject
- Dessert
- Source
-
Everson, Susan and Philips, Barb. “Culinary Arts of the University of Michigan Law Wives.”Ann Arbor, Mich.: Law Wives’ Association?
20th century - Rights
- Gift of Susan Wineberg to the University of Michigan Special Collections
- Type
- Text - Recipe
- Media
Rhubarb Cream Pie