Sunday, February 24, 2013

Cream of Rhubarb Pie

This recipe is also from my Best of the Best recipe book.
I've had this one since 1974

Cream of Rhubarb Pie:

Oatmeal Crust:
1/2 C Butter
1/4 C Sugar
1 tsp Vanilla
1/2 tsp Salt
1 C Flour
3/4 C Rolled Oats

Filling:
1 C Sugar
2 TBS Flour
1/8 tsp Salt
2 Egg Yolks, beaten
3 C diced Rhubarb

Meringue:
3 Egg Whites
1/3 C Sugar
1/8 tsp Salt
1/2 tsp Vanilla

Preparation:

Crust:

Cream together, in a Stand Mixer:
Butter
Sugar
Vanilla
Salt
Mix in the Flour and Oats
When Dough is formed, press evenly in the bottom and the sides of a 9" Pie Pan, creating a high even edge.

Chill the Dough

Filling:

In a separate bowl, mix:
Sugar
Flour
Salt
Combine Rhubarb and enough water to cover the Rhubarb in a saucepan
Cover and bring to a boil

Stir Flour mixture into the saucepan and continue to boil
Stir a small amount of the hot mixture into the Egg Yolks and add the Egg mixture back into the Rhubarb mixture
Allow to simmer 1 minute
Pour the mixture into the Crust
Bake at 375 degrees for 25 minutes

Meringue:
In a Stand Mixer or with a Hand Mixer:
Combine Egg Whites and Salt , beat until soft peak form.
Gradually add the Sugar and continue to beat until stiff peaks form
Add the Vanilla and spread the Meringue over the Pie and bake an additional 10 minutes

Enjoy!
Peace in the Kitchen!





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