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Rhubarb Cream Pie (VRP 003)

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Rhubarb Cream Pie
  • Cream Pie
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 cup rhubarb, diced
  • 3 eggs, beaten
  • 1 tablespoon oleo, melted
  • 1 cup milk
  • unbaked pie shell
  • Meringue
  • 3 egg whites
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  1. Mix sugar and flour together
  2. Stir in the rhubarb
  3. Mix the oleo, eggs, and milk together
  4. Add the milk mixture to the rhubarb mixture
  5. Pour rhubarb mixture into unbaked pie shell
  6. Bake 350 – 375 degrees for 45 – 60 minutes
  7. Once baked, top with meringue and bake at 375 for 12 minutes or until meringue is golden
  1. Beat till soft peaks form, gradually add sugar and beat till stiff and glossy

Rhubarb Cream Pie

Rhubarb Cream Pie

Front of the Rhubarb Cream Pie recipe card with a notation that this is a “Hammer recipe.” This is the only reference to Hammer so at this time I am not sure who this person is.


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Rhubarb Cream Pie

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