RHUBARB CREAM PIE
1 pie crust,* unbaked
1 1/2 cup sugar
1 cup cream or 2% evaporated canned milk
3/8 cup flour
3/8 tsp salt
4 cups chopped rhubarb
Preheat oven to 425 degrees F.
Line pie pan with pastry* (don't prick any holes in it).
Place sugar, cream or evaporated milk, flour, and salt in a saucepan and cook until thick.
Add rhubarb and simmer until rhubarb starts to soften.
Pour into shell. This pie LOVES to boil over so place the pie pan on a cookie sheet.
Bake at 425 degrees F for 12 minutes.
Reduce heat to 350 degrees F and bake for 20 minutes or until rhubarb is cooked and crust browned.
*Note from source: I think you need a 10-inch deep shell for this. The recipe doesn't actually say. I've actually got two different sets of measurements and of course I don't remember what the difference is. I haven't made it for awhile.
Adapted from source: Heather W
1 pie crust,* unbaked
1 1/2 cup sugar
1 cup cream or 2% evaporated canned milk
3/8 cup flour
3/8 tsp salt
4 cups chopped rhubarb
Preheat oven to 425 degrees F.
Line pie pan with pastry* (don't prick any holes in it).
Place sugar, cream or evaporated milk, flour, and salt in a saucepan and cook until thick.
Add rhubarb and simmer until rhubarb starts to soften.
Pour into shell. This pie LOVES to boil over so place the pie pan on a cookie sheet.
Bake at 425 degrees F for 12 minutes.
Reduce heat to 350 degrees F and bake for 20 minutes or until rhubarb is cooked and crust browned.
*Note from source: I think you need a 10-inch deep shell for this. The recipe doesn't actually say. I've actually got two different sets of measurements and of course I don't remember what the difference is. I haven't made it for awhile.
Adapted from source: Heather W
MsgID: 3138151
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Spring Fruits or Vegetable...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Spring Fruits or Vegetable...
Board: Daily Recipe Swap at Recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!