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Instructions |
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Beat the egg yolks to a thick froth; gradually add the sugar, flour and butter.
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Add rhubarb. Pour into uncooked pastry shell - top with a full pastry top, or create a lattice with strips of pastry. Brush the top of the pastry with a little milk mixed with water.
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Bake in a 450 degree oven in the middle of the top shelf for the first 10 mnutes and then lower the temperature to 350 degrees for 40 minutes or until the rhubarb is soft.
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Alternative Meringue Topping
For meringue add sugar and salt to stiff egg whites and blend with beater. When custard is set, spread meringue around edge of pie and return to oven for 12 to 15 minutes.
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Suggestions |
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Alternative Meringue Topping
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Originally Submitted
4/17/2008
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