Recipe - Nadias Rhubarb Cream Pie

2 cup Rhubarb cut evenly; (2 to 3)
1 cup Sugar (depends on amount of
rhubarb); (1 to 1 1/2)
1 cup Sweet cream
1/3 cup Flour
2 Egg yolks
1 pn Salt
Egg white and sugar for
meringue

Put rhubarb in unbaked pie shell. Mix cream, sugar, flour and salt into
beaten egg yolks. Pour over rhubarb. Bake at 350 degrees F. for 1 hour
until custard is set. If wished maked meringue of egg whites and sugar and
put over top and brown lightly.

NOTES : Notes: Recipe from Jeanne Hall senderhauf, granddaughter of
Anderson's Hotel
Posted to recipeludigest by Nadia Canty wcanty@halpc.org on Mar 1, 1998