MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhubarb Chess Pie
Categories: Pies, Pastry, Fruits, Citrus
Yield: 6 Servings

Pastry for Single Crust Pie
2 c Fresh rhubarb; 1" pieces
1 1/4 c Granulated sugar
4 lg Eggs, lightly beaten
1/2 c Whipping cream
1/4 c Butter, melted
1/4 c Lemon juice
1 tb Cornstarch
1 tb Cornmeal
1 ts Vanilla
1/4 ts Salt
Vanilla ice cream

Set oven to 375+|F/190+|C.

Prepare Pastry for Single Crust Pie. Line pastry with a
double thickness of foil. Bake for 8 minutes. Remove
foil. Bake for 6 to 8 minutes more or until set and dry.
Meanwhile, arrange rhubarb in a single layer in a shallow
baking pan. Bake alongside the pastry for 10 minutes or
until rhubarb is tender. Remove from oven; cool. Sprinkle
rhubarb with 1/4 cup of the granulated sugar. Toss to
coat. Place the rhubarb mixture in the bottom of the
pre-baked pastry. Set aside.

In a large bowl whisk together eggs, remaining 1 cup
granulated sugar, cream, butter, lemon juice, cornstarch,
cornmeal, vanilla, and salt. Pour filling over the
rhubarb in pastry. Bake for 40 to 45 minutes or until
center is just set, covering loosely with foil the last
10 minutes of baking, if necessary to prevent
overbrowning. Cool on a wire rack for 2 hours. Cover and
chill up to 24 hours. Serve with vanilla ice cream.

FROZEN RHUBARB: Substitute 2 cups frozen cut rhubarb (8
ounces), thawed, for the fresh rhubarb. Prepare as above.

Makes: 8 servings

Better Homes & Gardens | May 2017

MM Format by Dave Drum - 05 May 2017

Uncle Dirty Dave's Archives

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