Rhubarb Custard Pie
2 1/2 cups cut rhubarb 2 egg yolks 1 cup sugar 2 tbsps. Five Roses Enriched Flour 1 tbsp. melted butter
Beat egg yolks to a thick froth; gradually add sugar, flour and butter. Add rhubarb, cut Im 1/2 inch pieces. Pour into uncooked pastry shell and bake like Custart Pie. When baked, top with a meringue made of egg white. If desired this mixture may be baked between 2 crusts. |