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Rhubarb Cream Pie |
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Serves: 6 Print this Recipe1 recipe for Lard Pastry (see January) 1 egg white beaten 2 1/2 cups rhubarb 1/2 -inch sliced fresh 2 eggs beaten 1 1/2 cups sugar 1 cup half and half or evaporated milk 2 tablespoons cornstarch Pinch salt Freshly ground nutmeg to taste (optional) Prepare pastry for bottom crust and lattice strips as in Mandarin-Rhubarb Pie (above). Fit bottom crust into pie pan and brush with beaten egg white. Place in freezer for 15 minutes. Cover rhubarb with boiling water and let stand 2 to 3 minutes to remove tartness; drain. Mix remaining ingredients and pour over rhubarb in unbaked pie crust. Place lattice crust on top of fruit; brush with egg white. Bake in a preheated 350° F oven until rhubarb is cooked and the custard is firm, about 50 to 60 minutes. Cool thoroughly before serving. Note: If using small 5.3-ounce can evaporated milk, add enough fresh milk to measure 1 cup. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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