*  Exported from  MasterCook  *

                Indiana Fresh Rhubarb Creme Pie (DGSV43A)

Recipe By     : Judith Lausch (DGSV43A)
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies                             Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Unbaked pie shell (9")
   2      c             Fresh rhubarb -- cut up
   1      c             Water
   1      tb            Margarine
   2 1/2  tb            Flour
   1 1/2  c             Sugar
   2                    Eggs -- separated
   3      tb            Water

Cut up rhubarb and scald in hot water about 5 minutes. Drain well and
place in the bottom of the pie shell.

In a small bowl, mix the margarine, flour, and sugar together. Beat
2 egg yolks with 3 tb water and mix in with the sugar mixture. Pour
over the rhubarb.

If desired (I don't) make a meringue out of the egg whites and add to
the pie. I prefer to cook and eat it without the meringue.

Bake in 350 F oven for 30 to  45 minutes. Serve with vanilla ice
cream.


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