Tuesday, June 9, 2009

Sandy Roggenkamp's Rhubarb Pie recipe

Sandy Roggenkamp was in last Friday answering phones on our final day on the raft for the "Staying Afloat" KAXE fundraiser. Not only that, but she brought pie! Judging by how within an hour it was completely consumed, it was a winner.

Here's her mom's recipe for Rhubarb Custard Pie

2 tbsp. butter, melted
1 c. sugar
2 c. diced rhubarb
Melt butter, add sugar and rhubarb, cook and stir mixture until rhubarb is tender.
Mix together:
¼ c. sugar ¼ c. cream
2 tbsp. cornstarch 2 well beaten egg yolks
Pinch of salt
Add to rhubarb mixture and cook until thick. Pour into baked pie shell. Chill.
You are welcome ANYTIME at the KAXE studios in Grand Rapids, but especially if you bring pie!!!

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