Post by chief_cook2 on May 1, 2003 8:10:47 GMT -6
3 egg yolks
1 egg white
1 cup sour cream
1¼ sugar
1 tablespoon corn starch
2 egg whites
Beat 3 egg yolks and 1 egg white.
Add 1¼ cup sugar, 1 cup sour cream and 1 tablespoon cornstarch.
Mix together and pour over cut rhubarb (about 4 cups) in unbaked pie shell.
Bake at 400° for 10 minutes, then reduce oven to 350° and bake for another 40
minutes.
(instead of using the two egg whites for meringue, use two whole eggs in
filling
and make lattice top.