Cream Rhubarb Pie Recipe
Ingredients
1 1/2 lb (750 g) cubed rhubarb
3/4 cup (175 ml) granulated sugar
3/4 cup (175 ml) brown sugar
2 tbsp (30 ml) grated lemon rind
2 1/2 tbsp (40 ml) cornstarch
2 large eggs
2 tbsp (30 ml) heavy cream
Pastry dough for pie shell and top crust
Directions
Preheat oven to 425°F (220°C).
Mix rhubarb with sugars, lemon rind and cornstarch; toss to evenly coat.
Beat eggs with cream; pour half over rhubarb and mix.
Spoon rhubarb into uncooked pie shell.
Cover with top crust, crimp edges and prick with fork or knife.
Brush with remaining beaten eggs.
Bake 25 minutes in oven.
Reduce heat to 350°F(180°C) and continue baking 15 minutes.
Mix rhubarb with sugars, lemon rind and cornstarch; toss to evenly coat.
Beat eggs with cream; pour half over rhubarb and mix.
Spoon rhubarb into uncooked pie shell.
Cover with top crust, crimp edges and prick with fork or knife.
Brush with remaining beaten eggs.
Bake 25 minutes in oven.
Reduce heat to 350°F(180°C) and continue baking 15 minutes.
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