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Receta Rhubarb Pie With Cream Filling
by CookEatShare Cookbook

Rhubarb Pie With Cream Filling
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Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.