Recipe 1292 - Rhubarb Sponge Pie
Recipe 1292 - Rhubarb Sponge Pie
(by Shirley McNevich)
1 unbaked pie crust dough (9")
2 egg yolks
2 egg whites (beaten)
1 cup white sugar
2 TBSP flour
1 TBSP butter (melted)
1 cup milk
2 cups rhubarb (bite sized pieces)
In a mixer add egg whites--beat until stiff--set aside. In a bowl add egg
yolks--beat with a fork. Add white sugar, flour--stir. Add melted butter--
stir. Add milk--stir. Add rhubarb--stir. Add beaten egg whites--stir.
Spray a 9" pie plate with Pam. Add the unbaked pie dough--spray the
inside of the dough with Pam and flute the edges. Pour the batter into
the unbaked crust. Bake at 375 degrees for 40 minutes or until set.
Cool completely.
Continue to:
Other Recipes:
- 1318 - French Toast Casserole
- 1420 - Fiesta Squash
- 1301 - Peach Dump Cake
- 1427 - Apple Pie Cheesecake
- 1311 - Rice and Cabbage Casserole
- 1356 - Berry Cheesecake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
