Indiana Fresh Rhubarb Crème Pie

Indiana Fresh Rhubarb Crème Pie
 
 9 Pie shell; unbaked
 2 cups Rhubarb; fresh; cut up
 0 Water; (about 1 cut)
 1 tablespoon Margarine
 2 1/2 tablespoons Flour
 1 1/2 cups Sugar
 2 Eggs; separated
 3 tablespoons Water

Instructions:

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 T water and mix in with the sugar mixture. Pour over the rhubarb. If desired (I don't) make a meringue out of the egg whites and add to the pie. I prefer to cook and eat it without the meringue. Bake in 350ºF. oven for 30- 45 minutes. Serve with vanilla ice cream.

Posted to recipelu-digest by Nadia Canty <wcanty@hal-pc.org> on Mar 1, 1998
 

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