Subj : Bh&G 3555
To   : All
From : Dave Drum
Date : Sat Aug 07 2021 20:34:28

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
 
MMMMM

.... I hate when green jellybeans are mint instead of lime
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