Indiana Fresh Rhubarb Creme Pie
Yield
servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked, 9 inches |
|
| 2 | cups |
rhubarb
fresh, cut up |
*
|
| 1 | cup |
water
|
|
| 1 | tablespoon |
margarine
|
|
| 2 ½ | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
sugar
|
|
| 2 | large |
eggs
separated |
|
| 3 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked, 9 inches |
|
| 473 | ml |
rhubarb
fresh, cut up |
*
|
| 237 | ml |
water
|
|
| 15 | ml |
margarine
|
|
| 38 | ml |
all-purpose flour
|
|
| 355 | ml |
sugar
|
|
| 2 | large |
eggs
separated |
|
| 45 | ml |
water
|
|
Directions
Cut up rhubarb and scald in hot water about 5 minutes. Drain well and place in the bottom of the pie shell.
In a small bowl, mix the margarine, flour and sugar together.
Beat 2 egg yolks with 3 tablepoons water and mix in with the sugar mixture.
Pour over the rhubarb.
If desired make a meringue out of the egg whites and add to the pie.
Bake in 350℉ (180℃) F oven for 30 to 45 minutes.
Serve with vanilla ice cream.
