Rhubarb cream pie

Rhubarb cream pie

Rhubarb cream pie

Rhubarb cream pie photo 1
Rhubarb cream pie photo 2


  • sugar - 1 c
  • half and half - 1/2 c
  • vanilla - 1/2 tsp
  • pkg - 1 oz
  • salt - 1/2 tsp
  • flour - 1 tsp
  • cream of tartar - 1/4 tsp
  • diced fresh rhubarb frozen is not recommended
  • eggs, separated reserving the whites for meringue - 3 item
  • Meringue:3 reserved egg whites

How to make rhubarb cream pie:

Filling:2 c. diced fresh rhubarb (frozen is not recommended)3 eggs, separated (reserving the whites for meringue)1/2 c. half and half1 c. sugar2 Tbsp. flour1/2 tsp. salt Meringue:3 reserved egg whites1/4 tsp. cream of tartar1/2 tsp. vanilla6 Tbsp. sugar Prepare pie crust according to package directions for filled 1 crust pie (use 9-inch pie pan only; refrigerate remaining crust for further use).

Heat oven to 400°. Place rhubarb in pie crust lined pan. In a small bowl, beat egg yolks until thick and lemon colored. Blend in cream. Add sugar, flour and salt. Mix well. Pour egg mixture over rhubarb. Bake at 400° for 10 minutes. Cover edge of pie crust with strip of foil. Reduce temperature to 350° and bake for 40 minutes more.

In a small bowl, beat the egg whites, cream of tartar and vanilla until foamy. Gradually add the sugar. Beat until stiff peaks form, about 3 minutes. Spread over hot filling; seal to edge of crust. Bake for 12 to 15 minutes or until lightly brown. Makes 8 servings.

Recipe categories: Desserts, Pie, Pies and tarts.

Rhubarb cream pie
Average rating: 3.8 of 5, total votes: 8
Cook. Time: PT20M
Total Time: PT20M

Cause of complaint:

Related ingredients:
sugar, cinnamon, pkg
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