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Title: Rhubarb Custard
Categories: Dessert
Yield: 4 Servings

  Text

Pour boiling water over 2 teacupfuls of chopped rhubarb, drain off the water after 4 or 5 minutes. Mix with rhubarb, 1 teacupful of sugar, the yolk of 1 egg, 1 tablespoonful of butter and 1 tablespoonful of flour, moistening the whole with 3 tablespoonfuls of water. Bake with lower crusts only. Make a meringue of the white of the egg with 3 tablespoonfuls of sugar. Spread over the top of the pie and return to the oven to brown. (Johnstown, Pa.)

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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