rhubarb cream pie
(1 rating)
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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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(1 rating)
yield
8 serving(s)
prep time
10 Min
cook time
1 Hr
method
Bake
Ingredients For rhubarb cream pie
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1 1/2 csugar
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3 Tbspflour
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1/2 tspnutmeg
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1 Tbspbutter, room temperature
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2 lgeggs, well beaten
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3 ccut rhubarb
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1unbaked pie shell, top crust optional
How To Make rhubarb cream pie
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1Blend sugar, flour, nutmeg, and butter. Add eggs and beat smooth. Pour over rhubarb in 9 inch pastry lined pie pan.
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2Top 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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