Rhubarb Cream Pie Recipe

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Rhubarb Cream Pie

Laura Piwowarski

By
@Laura_Piwowarski

This is my absolute favorite pie. My mother made this often using rhubarb grown in our garden from roots from her mother's garden, and of course now I have that same rhubarb growing in MY garden.

I have never used frozen rhubarb for this recipe so don't know if it would work. If I were to try using frozen, I would drain any excess water off first.


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Serves:

8

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 1/2 c
sugar
3 Tbsp
flour
1/2 tsp
nutmeg
1 Tbsp
butter, room temperature
2 large
eggs, well beaten
3 c
cut rhubarb
1
unbaked pie shell, top crust optional

Directions Step-By-Step

1
Blend sugar, flour, nutmeg, and butter. Add eggs and beat smooth. Pour over rhubarb in 9 inch pastry lined pie pan.
2
Top with pastry and cut fancy shapes or slits, or leave open with no top crust. Bake at 450 for 10 minutes then turn down temperature to 350 for about 30 minutes.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: German