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Text File  |  1993-09-17  |  1KB  |  30 lines
  1.     ******************************
  2.     ***** Rhubard Sponge Pie *****
  3.     ******************************
  4.  
  5.     Categories: Pies            OSG1966         Rhubarb        
  6.  
  7.     Calories     per serving:             Number of Servings:   1
  8.     Fat grams    per serving:              Approx. Cook Time:      
  9.     Cholesterol  per serving:                          Marks:    P
  10.  
  11.     INGREDIENTS ------------------------------------------------------------
  12.  
  13.        1        cup   Sugar                                             
  14.        1        Tbsp  Butter                                            
  15.        2        Tbsp  Flour                                             
  16.        2        ea    Eggs                                              
  17.        1        cup   Milk                                              
  18.        1        cup   Rhubarb - cooked                                  
  19.  
  20.     DIRECTIONS  ------------------------------------------------------------
  21.  
  22.     Cream sugar and butter. Add flour, egg yolks, mix thoroughly. Add     
  23.     milk, rhubarb and lastly fold in beaten egg whites. Line glass pie    
  24.     dish with pastry, pour in above mixture and bake in 425 F. oven.      
  25.                                                                           
  26.     Source: Mrs. V. KEC, Bedford Grange, Cuyahoga County, OH              
  27.  
  28.     *** Recipe Via Compu-Chef (tm) ***
  29.  
  30.