*  Exported from  MasterCook  *
 
                  INDIANA FRESH RHUBARB CREME PIE DGSV43A
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies                             Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         JUDITH LAUSCH   (DGSV43A)
                         9″ pie shell -- unbaked
    2      cups          Rhubarb; fresh -- cut up
                         Water (about 1 cut)
    1      tablespoon    Margarine
    2 1/2  tablespoons   Flour
    1 1/2  cups          Sugar
    2                    Eggs -- separated
    3      tablespoons   Water
 
 1. Cut up rhubarb and scald in hot water about 5 minutes. Drain well and place in
the bottom of the pie shell. 2. 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. 3. 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. 4.Bake in 350 degree oven for 30- 45 minutes. Serve with vanilla ice
cream.
 
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