| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cream, Rhubarb |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Rhubarb cut evenly; (2 to 3) |
| 1 |
c |
Sugar (depends on amount of rhubarb); (1 to 1 1/2) |
| 1 |
c |
Sweet cream |
| 1/3 |
c |
Flour |
| 2 |
|
Egg yolks |
| 1 |
pn |
Salt |
|
|
Egg white and sugar for meringue |
INSTRUCTIONS
Put rhubarb in unbaked pie shell. Mix cream, sugar, flour and salt into
beaten egg yolks. Pour over rhubarb. Bake at 350 degrees F. for 1 hour
until custard is set. If wished maked meringue of egg whites and sugar and
put over top and brown lightly.
NOTES : Notes: Recipe from Jeanne Hall senderhauf, granddaughter of
Anderson's Hotel
Posted to recipelu-digest by Nadia Canty <wcanty@hal-pc.org> on Mar 1, 1998
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