Rhubarb Cream Pie

Serves: 6
Total Calories: 263


1 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.

Nutritional Facts:

Serves: 6
Total Calories: 263
Calories from Fat: 53

This Rhubarb Cream Pie recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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