RHUBARB CUSTARD PIE|
3 Tbsp. cornstarch
1 tsp. salt
1 1/4 c. sugar
1 c. boiling water
grated rind of 1 orange
3 egg yolks, beaten
1 Tbsp. butter
2 c. chopped rhubarb
Mix together cornstarch, sugar, salt and boiling water.
Stir over heat until thick. Add grated orange rind and butter.
Beat yolks of eggs. Add chopped rhubarb. Mix well and turn
into uncooked pie shell. Bake at 450 degrees for 10 minutes, then at
325 degrees for 25 minutes. Cool slightly. Top with meringue.
whites of 3 eggs
1 tsp. cream of tartar
6 Tbsp. sugar
Beat whites. Add cream of tartar and sugar. Bake until
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