The Valley Shopper 15th Anniversary Collector’s Edition Recipe Book, p. 53
1 cup cream
2 tbsps flour
1 cup sugar
3 egg yolks
1 tsp vanilla
¼ tsp salt
2 cups rhubarb
Unbaked pie shell
MERINGUE
3 egg whites
6-7 tbsps sugar
¼ tsp cream of tartar
Mix first 6 ingredients together and pour over 2 cups rhubarb in an unbaked pie shell.
We have a lot of rhubarb in our freezer - it was nice to use some of it.
Bake 15 minutes at 400F. Reduce heat to 350F and bake 35-40 minutes. Top with meringue.
My meringue came out looking like this. I have never successfully made a meringue. If you're good at them, knock yourself out.
Bake 10-15 minutes.
Served with a little blob of Cool Whip to make up for the lack of meringue.
My Rating: 4/5 "That tangy rhubarb-ness works wonderfully with the cream pie sweety-sweetness. If I hadn't ruined the meringue (however I managed to do that) this would have been perfect. Even as-is it was amazing stuff!"
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