Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
Mix sugar and flour; add cream, egg, vanilla and nutmeg.
Mix well with eggbeater or wire whisk.
Put rhubarb in pie shell; pour cream mixture over rhubarb.
Push the rhubarb pieces down so they will be well coated with the cream mixture.
Flute edge of pie crust.
Bake at 375\u00b0 for 15 minutes.
Reduce heat to 350\u00b0 and continue baking 40 to 45 minutes or until done.
Blend sugar, flour, nutmeg and margarine. Add eggs; beat until smooth.
Pour over cut up rhubarb in 9-inch pastry lined pie pan. Top with pastry cut fancy shapes or just bake in a 450\u00b0 oven for 10 minutes, then at 350\u00b0 for about 30 minutes.
Blend sugar, flour, nutmeg and butter.
Add eggs.
Beat until smooth.
Pour over rhubarb in 9-inch pastry-lined pie pan.
Top with pastry.
Bake in a 450\u00b0 oven for 10 minutes, then in moderate oven of 350\u00b0 about 30 minutes.
Blend sugar, flour, nutmeg and butter.
Add eggs; beat smooth. Pour over rhubarb in a 9-inch pastry-lined pie pan.
Top with latticed crust.
Bake at 450\u00b0 for 15 minutes, then at 350\u00b0 for 30 minutes.
Blend sugar and flour together.
Add eggs.
Mix well adding vanilla last.
Place rhubarb in pie shell.
Pour egg mixture over rhubarb.
Bake 50 to 60 minutes at 400\u00b0.
Combine eggs, milk, sugar, salt, flour and vanilla.
Beat very good with beater.
Put rhubarb in pie shell; dot with butter or margarine.
Pour egg mixture over rhubarb.
Bake at 400\u00b0 for 15 minutes, then lower temperature to 350\u00b0 and bake 35 to 40 minutes longer.
Make sure oven rack is on lower shelf.
>Beat egg whites and cream of tartar until foamy.<
Put rhubarb in pie shell.
Mix sugar, eggs, flour, oleo and salt.
Beat thoroughly.
Add milk.
Pour over rhubarb.
Bake about 45 minutes at 350\u00b0 or until knife blade inserted in middle comes out clean.
Mix all ingredients, except rhubarb, thoroughly.
Place rhubarb in pie shell.
Pour mixture over rhubarb and bake at 375\u00b0 for 40 minutes.
Blend first four ingredients; add rhubarb and eggs and pour over rhubarb in pie shell.
Top with pastry cover.
Bake 10 minutes at 450\u00b0 and 30 minutes at 350\u00b0.
Blend sugar, flour, nutmeg and butter.
Stir in beaten eggs. Put cut up rhubarb into pie shell.
Pour mixture over rhubarb. Cover with vented crust and bake in 450\u00b0 oven for 10 minutes, then reduce to 350\u00b0 for 30 minutes.
To beaten eggs add flour, sugar, and spices.
Mix, add rhubarb, and pour into pie crust.
Dot with margarine and bake at 350F for 1 hour.
Serve with whipping cream or vanilla ice cream -- or both!
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the same with the strawberries. Pour mixture into pie crust. Place second crust on top being sure to cut slits into it to vent steam. Brush egg white on top crust.
Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and crust is golden.
Place rhubarb in bottom of pie shell.
Beat eggs, sugar, vanilla and flour.
Add milk and mix well.
Pour over rhubarb. Add top pie shell and bake at 400\u00b0 for 15 minutes.
Lower temperature to 350\u00b0 for 45 minutes.
Blend sugar, flour, nutmeg and butter.
Add beaten eggs; beat smooth.
Pour over rhubarb in a 9-inch pastry-lined pie pan.
Top with pastry cut in fancy shapes.
Bake in hot oven (450\u00b0) for 10 minutes, then in moderate oven (350\u00b0) for about 30 minutes.
Place chunks of rhubarb in pie shell.
Mix rest of ingredients and pour over rhubarb.
Sprinkle top with nutmeg.
Bake at 400\u00b0 for 10 minutes, then at 325\u00b0 until set.
Line 9-inch pie pan with 1/2 pastry, 1/8-inch thick.
Wash rhubarb and dice into pieces.
Place rhubarb in pie shell.
Combine sugar, cornstarch and salt.
Add egg and beat well.
Add Karo syrup and melted butter.
Pour over rhubarb.
Roll out remaining pastry. Cut into narrow strips.
Arrange lattice of pastry strips across top.
Bake in hot oven.
Heat to moderate at 350\u00b0.
Bake 45 minutes or until rhubarb is tender.
Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.
Mix sugar and flour together.
Set aside.
Separate eggs. Beat yolks, add heavy cream and sugar and mix well.
Add to sugar mixture and mix well.
Add chopped rhubarb to this mixture and pour into an unbaked pie shell.
Bake at 425 degrees in a preheated oven until rhubarb is tender and filling is set, approximately 30 minutes.
Beat egg whites and add brown sugar, pour over pie and return to the oven to bake until brown.