"Damsel in dis Dress" > wrote in message
...
> On Sat, 28 Oct 2006 21:02:21 GMT, Mr Libido Incognito >
> wrote:
>
>>Damsel in dis Dress wrote on 28 Oct 2006 in rec.food.cooking
>>
>>>
>>> * Exported from MasterCook *
>>>
>>> Sour Cream Rhubarb Pie
>>>
>>> Fill 9-inch pie crust with rhubarb (and strawberries if desired).
>>> Combine remaining ingredients and pour over fruit.
>>> Bake 40-50 minutes; top with Meringue, and bake for additional 10
>>> minutes.
>>
>>So we're talking 4 cups rhubarb or so...but bake at what temp?
>
> Shoot! I don't know! I make rhubarb sauce using this recipe, but
> have never made the pie, because I'm scared of meringue. The standard
> seems to be 350F. That's where I'd start. Sorry. (

Here's one with the temps.

-= Exported from BigOven =-

Custard Rhubarb Pie

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: PIES

-= Ingredients =-
4 cups Chopped rhubarb
1/4 cup Flour
1/2 cup To 2 cups sugar
3 Eggs
2 teaspoons Soft butter

-= Instructions =-
Mix flour to sugar add to rhubarb. Beat the eggs and mix with butter. Add
to rhubarb. Mix and put in pie shell. Bake at 425F for 10 minutes then
reduce heat to 375F and bake for an additional 1 1/2 hours. Use
unbaked pie shell. From: Tikalme@


** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

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