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 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.
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.
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.
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!
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.
Place rhubarb in pie shell.
Combine beaten egg yolks, sour cream, flour and 1 cup sugar.
Mix well and pour over rhubarb. Bake at 350\u00b0 for 15 minutes; reduce heat to 325\u00b0.
Bake 30 minutes or until center is firm.
Beat egg whites until stiff; gradually beat in 2 tablespoons sugar.
Top pie with meringue; bake until brown.
Makes 6 to 8 servings.
Melt butter.
Add rhubarb and 1 cup sugar; cook slowly until rhubarb is soft.
Combine 1/4 cup sugar, cornstarch, egg yolks, milk and salt in a bowl.
Add to rhubarb; cook until thick.
Pour into pie shell.
Bake at 350\u00b0 for 10 to 15 minutes.
Dice rhubarb into unbaked pie shell.
Mix dry ingredients in bowl.
Slowly adding whipping cream.
Pour over rhubarb. Sprinkle nutmeg over pie.
Bake 50 minutes in a 325\u00b0
oven or until set in middle.
Line a pie plate with crust, fill with chopped rhubarb. Sprinkle with cinnamon after adding the sugar, flour and cream. Bake at least 3/4 hour if using uncooked rhubarb at 350\u00b0 or in moderate oven.
Put rhubarb in an unbaked pie shell.
Beat egg.
Add sugar, flour, cream, melted butter and vanilla.
Mix well and pour over rhubarb.
Bake at 400\u00b0 for 30 minutes, then turn oven down to 350\u00b0 for another 30 minutes.
Melt butter; add rhubarb and 1 cup of sugar.
Cook slowly until rhubarb is tender.
Add the gelatin.
Combine 1 cup of sugar, cornstarch, salt, beaten egg yolks and cream.
Add to rhubarb and cook until thick.
Pour into pie shell and top with meringue made from 3 egg whites and 6 tablespoons of sugar.
Bake at 350\u00b0 for 12 to 15 minutes, until golden brown.
Melt butter and add rhubarb and 1 cup of sugar.
Cook slowly until rhubarb is tender.
Combine 1/4 cup sugar, cornstarch, egg yolks, light cream and salt.
Add to rhubarb and cook until thick. Cool; pour into baked pie shell and top with meringue and brown.
Prepare pie shell.
In large mixing bowl, stir together the sugar, flour and nutmeg.
Add eggs and blend well.
Gently stir in rhubarb.
Turn mixture into pie shell.
In small bowl, stir together 1 1/2 cups flour and 1/4 cup sugar.
Cut in 1/3 cup margarine.
Sprinkle over top of pie.
Cover edge of pie with foil to prevent overbrowning.
Bake in 400\u00b0 oven for 20 minutes. Remove foil and reduce heat to 375\u00b0 and bake for another 25 minutes or until topping is golden.
Line the pie pan with the crust and
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.