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Aunt Emma's rhubarb pie - Bruce
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| Yield: servings | |
| 2 cup(s) | flour |
| 2 tbsp | sugar |
| 1/2 cloves | butter |
| 2 cloves | sugar |
| 1/4 cloves | flour |
| 1/4 tsp | salt |
| 1 cup(s) | cream |
| 6 | egg yolks |
| 5 cup(s) | rhubarb |
| 6 | egg whites |
| 1 tbsp | vanilla |
| 1/6 tsp | salt |
| 3/4 cup(s) | sugar |
| Bake crust for 15 min. in 13 x 9 in. pan. Combine all filling except rhubarb. Beat with whipper. Stir in rhubarb. Pour on HOT crust. Bake 55 min. at 350 until springy. Up the oven to 400. Beat whites. Add | |
| sugar, salt and vanilla. Spread on hot filling. Seal around edges. | |
Continue baking 6 - 8 min. Cool completely
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