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 1906 COOKBOOKPIES pg 2 >  Rhubarb Custard >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Pour boiling water over 2 teacupfuls of chopped rhubarb, drain off the water after 4 or 5 minutes. Mix with the rhubarb, 1 teacupful of sugar, the yolk of 1 egg, 1 tablespoonful of butter and 1 tablespoonful of flour, moistening the whole with 3 tablespoonfuls of water. Bake with lower crust only. Make a meringue of the white of the egg with 3 tablespoonfuls of sugar. Spread over the top of the pie and return to the oven to brown.

Sister Emma Detweiler; Johnstown, Pa.

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