Rhubarb Pie With Cream Filling Recipe

Name: Rhubarb Pie With Cream Filling
Ingredients: 3 c. rhubarb; 1 T tapioca; 1 T flour; 1/2 c. sugar to 1 c. more or possibly less; 1/8 teaspoon salt; 1 teaspoon butter; 3/4 c. sugar or possibly 1-1 1/3 c.; 2 T cornstarch; 2 T flour; 1/8 teaspoon salt; 2 c. lowfat milk, heated; 2-3 egg yolks; 1 teaspoon vanilla

by CookEatShare Cookbook

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Servings: 4

Ingredients

Cost per serving $1.40 view details

3 c. rhubarb
1 T tapioca
1 T flour
1/2 c. sugar to 1 c. more or possibly less
1/8 teaspoon salt
1 teaspoon butter
3/4 c. sugar or possibly 1-1 1/3 c.
2 T cornstarch
2 T flour
1/8 teaspoon salt
2 c. lowfat milk, heated
2-3 egg yolks
1 teaspoon vanilla

Directions

Fold in bowl. Put in unbaked pie shell, 9 inches. Bake at 450 degrees for 15 min. Then turn down to 350 degrees for 30 min.
Blend sugar, cornstarch, flour and salt. Add in to lowfat milk. Put in double boiler. Cook constantly stirring till thick. Add in well beaten egg yolks and vanilla. Cook 1 minute longer. Cool slightly. Pour over done pie. 6 tbsp sugar to 3 egg whites for meringue. Brown in oven at 350 degrees for 15 min.

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Amount Per Serving	%DV
Serving Size 259g
Recipe makes 4 servings
Calories 334
Calories from Fat 20	6%
Total Fat 2.3g	3%
Saturated Fat 1.41g	6%
Trans Fat 0.0g
Cholesterol 9mg	3%
Sodium 209mg	9%
Potassium 386mg	11%
Total Carbs 75.23g	20%
Dietary Fiber 1.3g	4%
Sugars 69.71g	46%
Protein 4.95g	8%

Rhubarb Pie With Cream Filling Recipe

Ingredients