Rhubarb Cream Pie Recipe
Are you looking for best of all Rhubarb Cream Pie recipe? No other ingredient will make Rhubarb Cream Pie taste so yummy than Vegetable. If it is an impressive Dessert that you require, then this dish is the answer. Do try this and get back to me with your views.
Ingredients
1 Tbsp. butter 15 mL
3/4 c. sugar 175 mL
2 c. cut up rhubarb 500 mL
1/4 c. whipping cream 50 mL
2 eggs, separated
Pinch salt Pinch
9" baked pie shell 23 cm
2 Tbsp. sugar 30 mL
Directions
Combine the butter, 3/4 c. (175 mL) sugar and rhubarb in a saucepan and cook until the rhubarb is just tender but not pureed.
Mix together the whipping cream, egg yolks and salt and add to the rhubarb mixture.
Stir thoroughly and cook an additional 2 or 3 minutes until thickened.
Remove from the heat and cool completely until quite thick.
Pour the rhubarb mixture into the baked pie shell.
Beat the egg whites with the 2 Tbsp. (30 mL) sugar until stiff.
Arrange the meringue on top of the rhubarb mixture, making sure the meringue touches the pastry edges on all sides.
Preheat the oven to 350°F (180°C).
Bake the pie for approximately 10 to 15 minutes or until the meringue has browned to an attractive golden colour.
Mix together the whipping cream, egg yolks and salt and add to the rhubarb mixture.
Stir thoroughly and cook an additional 2 or 3 minutes until thickened.
Remove from the heat and cool completely until quite thick.
Pour the rhubarb mixture into the baked pie shell.
Beat the egg whites with the 2 Tbsp. (30 mL) sugar until stiff.
Arrange the meringue on top of the rhubarb mixture, making sure the meringue touches the pastry edges on all sides.
Preheat the oven to 350°F (180°C).
Bake the pie for approximately 10 to 15 minutes or until the meringue has browned to an attractive golden colour.
