Dessert Recipes > Rhubarb Cream Pie
1 cup granulated sugar
2 heaped tablespoons all purpose flour
1 tablespoon grated orange zest
1 tablespoon butter
2 eggs
3 cups cut young rhubarb, peeled
a little extra sugar for the rhubarb
(see measure conversions for more information)
- Add the eggs and beat until smooth.
- Line the pie dish with the pastry.
- Lay the rhubarb onto the bottom of the pie dish.
- Sprinkle rhubarb with sugar.
- Pour sugar and flour mix over the rhubarb.
- Cook at 450 degrees Fahrenheit for 10 minutes.
- Reduce temperature to 350 degrees Fahrenheit (see temperature conversions) for a further 20 minutes or until rhubarb is tender.
- Serve with clotted cream.
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Comment Script
How to make rhubarb cream pie:
An excellent dessert to eat after a rich meat dish like pork (see pork with herb dumplings).
Ingredients
enough shortcrust pastry to line a suitable pie dish1 cup granulated sugar
2 heaped tablespoons all purpose flour
1 tablespoon grated orange zest
1 tablespoon butter
2 eggs
3 cups cut young rhubarb, peeled
a little extra sugar for the rhubarb
(see measure conversions for more information)
Method
- Mix together sugar, flour, orange peel and butter.- Add the eggs and beat until smooth.
- Line the pie dish with the pastry.
- Lay the rhubarb onto the bottom of the pie dish.
- Sprinkle rhubarb with sugar.
- Pour sugar and flour mix over the rhubarb.
- Cook at 450 degrees Fahrenheit for 10 minutes.
- Reduce temperature to 350 degrees Fahrenheit (see temperature conversions) for a further 20 minutes or until rhubarb is tender.
- Serve with clotted cream.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Dessert Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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