Recipes Included On This Page Rhubarb Cream Pie with Meringue Rhubarb Custard Pie Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Rhubarb Cream Pie with Meringue Recipe By : JB Serving Size : Preparation Time :0:00 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cut up rhubarb 2 cups sugar 6 tablespoons flour 1 dash salt 3 large egg yolks 3 tablespoons heavy cream 1 1/2 tablespoons butter **Italian Meringue** 3 large egg whites 6 tablespoons sugar 1 tablespoon cornstarch 1/2 cup water 1 dash salt In a large casserole dish, place the four cups cut up rhubarb and microwave until the rhubarb is soft and releases its juice. Mix together the sugar, flour and salt; stir into the rhubarb. Return to microwave and cook until thickened, stirring two or three times (about 7 or 8 minutes, depending on the power of your microwave). Beat egg yolks slightly, stir in heavy cream, add a small amount of thickened rhubarb to the egg mixture, then mix all together. Return to microwave for about two minutes or until the egg has cooked. Stir in the butter and pour into a prebaked 9-inch pie shell. Meanwhile: Combine the sugar, water and cornstarch in a small saucepan, stirring well; cook over medium heat until transparent and thick. Mix together the egg whites and salt and beat until foamy. Continue to beat while pouring the cooked mixture into the egg whites. Continue to beat until stiff by not dry. Spread meringue over filling, sealing to the edge of the pie crust. Bake at 425F for 10 minutes or until lightly browned. Cool pie before serving. Contributed to the FareShare Gazette by Jennie; 27 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Rhubarb Custard Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups diced rhubarb 4 large eggs 1 2/3 cups milk 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 1. Preheat oven to 450 F. 2. Prepare your favorite pie crust in sufficient quantity for a 9-inch one-crust pie. 3. Put the pastry in a 9-inch pie pan and bake for 10 minutes, then remove from the oven. (This helps assure a fully baked crust under all of the liquid.) 4. Reduce oven to 325 F. 5. While crust is baking, prepare fruit. Wash and dice rhubarb. (I think any really tart fruit will work here. I'm looking forward to making this pie with cranberries, gooseberries and crabapples.) 6. Prepare custard: In a large bowl, beat eggs together, then add milk, sugar, salt and vanilla. Mix well. 7. Put fruit in (partially) pre-baked pie shell. Spread evenly. Pour custard over fruit. There should be enough custard that the fruit floats but not so little fruit that pieces of fruit will float apart. 8. Bake an hour (or more), until custard is set. 9. Serve cool. Refrigerate for storage (this is milk and eggs, after all.) Contributed to the FareShare Gazette by Jennie; 26 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 4g Fat (25.3% calories from fat); 5g Protein; 23g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 195mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.