Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Rhubarb Cream Pie




Source of Recipe


Internet


List of Ingredients




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


Recipe



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.