Big Grandma's Rhubarb Cream Pie |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Rhubarb/custard pie...tart/sweet...what more signifies summer and the simplicity of mother nature's bounty??? This is really a great pie!! Ingredients:
1 unbaked pie crust |
2 cups finely diced fresh rhubarb |
1 1/4 cups sugar |
1/2 cup half-and-half |
3 egg yolks, beaten |
1/2 teaspoon salt |
2 tablespoons flour |
3 egg whites |
6 tablespoons sugar |
Directions:
1. Mix the eggs and cream.
2. Add sugar, salt and flour.
3. Add diced rhubarb in unbaked pie crust.
4. Pour egg mixture over rhubarb.
5. Bake 10 minutes at 400 degrees.
6. Reduce heat to 350 degrees and continue baking additional 45 minutes.
7. Whip egg whites until peaks form.
8. Add sugar.
9. Add meringue mixture sealing pie and bake additional 5-10 minutes- until lightly browned.
10. Cool and enjoy.
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