CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
|
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.
mmmmm
NOTES : Notes: Recipe from Jeanne Hall senderhauf, granddaughter of
Anderson's Hotel
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 12,
1998
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”