Rhubarb Cream Pie(Monteith)
Pastry for a single crust -9 in pie 2 1/2 c Rhubarb cut in 1/2 inch -pieces 3 lg Eggs, separated 1/2 c Half and half or milk 1 c Sugar, separated 2 tb All-purpose flour 1/4 ts Crea...
Ingredients
- 1/2c half and half or milk
- 1c sugar, separated
- 2tb all-purpose flour
- 1/4ts cream of tartar
- 1/2ts vanilla
Directions
- 1
Pastry for a single crust -9 in pie 2 1/2 c Rhubarb cut in 1/2 inch -pieces 3 lg Eggs, separated 1/2 c Half and half or milk 1 c Sugar, sepa
- 2
Put rhubarb in pastry lined pan
- 3
In a bowl beat egg yolks, cream, 2/3 cup sugar, and flour until smooth
- 4
Pour mixture over rhubarb
- 5
Bake in a 375 oven on lowest rack until pastry is golden brown and custard appears set in the middle when the pie is jiggled, about 40 to 45
- 6
You may meed to cover the edges of the pastry to prevent over browning
- 7
In a large bowl, beat egg whites and cream of tartar at high speed with an electric mixer
- 8
When frothy gradually whip in the remaining sugar and vanilla, beating until whites hold stiff, glossy peaks (be careful not to over beat)