|Milk Free Cooking.Com|
|by Amy Heineman|
This cookbook was inspired by my best friend who happens to be a vegetarian and allergic to milk, casein to be exact.
Tip: Try condensed milk for more results.
1 - 5 of 5 for rhubarb condensed milk
Use pie blender ... flour and sprinkle on crust. Cut up rhubarb and spread on crust. Mix filling and pour over rhubarb. Bake in 350 degree oven for 1 hour.
Optional: 1/2 teaspoon ... bowl, stir together condensed milk (not evaporated) eggs, raw rhubarb and vanilla. Turn ... custard is set. Cool before cutting.
Mix first 4 ... the cut up rhubarb in large saucepan. ... Beat the egg whites, sugar, cream of tartar to make meringue. Spread on top. Brown in hot oven.
Mix the butter ... 5 cups of rhubarb. Mix well ... baked filling and sprinkle with a handful of coconut or nuts. Bake at 375 degrees until golden brown.
Mix like pie crust and pat into 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Mix together and place on crust. Bake 45 minutes. Cool 10 minutes ...
top of page