Esther’s Cream Rhubarb Pie

Ingrients & Directions Baked pastry pie shell 2 tb Butter 2 c Rhubarb; finely chopped 1 1/4 c Sugar 2 tb Cornstarch 1/4 c Cream 2 Egg yolks 1 pn Salt Melt butter, add rhubarb and 1 cup sugar. Blend thoroughly. Cook slowly, stirring constantly for 10 minutes or until […]

Ingrients & Directions


Baked pastry pie shell
2 tb Butter
2 c Rhubarb; finely chopped
1 1/4 c Sugar
2 tb Cornstarch
1/4 c Cream
2 Egg yolks
1 pn Salt

Melt butter, add rhubarb and 1 cup sugar. Blend thoroughly. Cook slowly,
stirring constantly for 10 minutes or until sugar melts and rhubarb is
soft. Mix 1/4 cup sugar, cornstarch, egg yolks, cream and salt. Add to
rhubarb mixture. Cook until thick, about 3 minutes. Cool. Pour into cooled
pastry shell; top with meringue and brown lightly.

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Yields
1 Servings

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RobinDee

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