Tuesday, July 7, 2009

Rhubarb Cream Pie

My mother is a fabulous cook, baker, pie maker, canner, etc. Just what you would expect for someone who grew up on a farm with a large garden and lots of fruit trees. She came across this recipe for a Rhubarb Cream Pie. It's delish! Here's the recipe:

Melt: 2 TBSP butter in saucepan
Add: 2 cups divided rhubarb
1 cup sugar

Cook slowly until rhubarb is tender.

Combine: 1/4 cup sugar
2 TBSP corn starch
2 egg yolks, well beaten
1/4 cup light cream
1/8 tsp salt

Add to rhubarb and cook until thick. Cool. Pour into 8 inch baked pie shell. Top with meringue. Bake at 350 degrees for 12-16 minutes.

Meringue is basically egg whites, NO yolks, 1/4 cup sugar with 1/8 tsp cream of tarter.

Oatmeal Pie Crust
1-1/3 cups oatmeal
1/3 cup brown sugar
1/3 cup butter

Mix ingredients together in mixing bowl. Then put in pie pan. Bake at 300 degrees for 15-20 minutes. Cover while baking.



wzgirl said...

Yum!! Two questions - a) does this make one pie or two and b) how do you go about cooking the crust (e.g. temp and time)?
Thanks AK! xoxo

Cody's Closet said...

One pie only and the crust is baker at 300 degrees for 15-20 minutes.


Sounds very similar to the recipe I have--except I also add strawberries--:)

Yum, Yum--thanks for sharing--:)

SassySashadoxie said...

Ooh, yummy. Thanks.