Rhubarb Cream Pie

By Kathryn Washburn Breighner

Today was gorgeous and it was made even more so by the large handful of rhubarb I pulled from our neighbor's garden and my garden. Tonight's dessert: rhubarb cream pie!

This is a family recipe given to me by my aunt Mary Bernhardt Gottliebsen years ago. A couple of summers ago when second cousin Amy was summering with us (that's Northern Michigan speak for spending the summer), I made this pie for her because the recipe came from her Grandma. She hadn't had it before. So for Amy's Mom, Carol, who has nothing to do now since Amy got married last week--it's rhubarb season!

Cream pies are a bit more work than fruit pies. Instead of just mixing 4-6 c of fruit with sugar and flour and pouring into a pie crust, a cream pie requires first baking the crust and cooling, making the cream filling and cooling, and then making meringue and baking.  It is worth it!

Just roll out your pie dough, put in a pie pan, pierce with a fork about a dozen times, line with foil, top with a cup of dried beans (don't worry, you won't eat them), and bake at 375 until the crust is lightly brown, about 15-20 minutes. Remove the foil and beans. Yes, you can use the beans for real bean recipes. Let the crust cool.

While the crust is in the oven, cook over medium heat and until tender:
4 c chopped rhubarb
1 sugar

While the rhubarb is simmering, mix together:
2 eggs yolks, lightly beaten
1/4 c cream
1/8 t salt
2 T cornstarch
1/4 c sugar

When the rhubarb is tender, slowly add the egg mixture, stirring constantly, and 1 T butter. Continue stirring until thickened, 3-4 minutes. Cool, stirring occasionally.

This recipe then calls for the 2 egg whites beaten with 1/4 c sugar and a pinch of cream of tartar to make a meringue. But I usually use 4 egg whites so that the meringue is thicker. Beat until stiff peaks form.

Pour the fruit mixture into the pie crust, top with the meringue and bake at 350 degrees F until the meringue is browned, about 10-15 minutes. Let it cool completely before cutting.  And then just try to not eat the whole pie in one sitting!