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rhubarb cream pie

★★★★★ 1 Review
Laura_Piwowarski avatar
By Laura Piwowarski
from Hemlock, MI

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 time 10 Min
cook time 1 Hr
method Bake

Ingredients For rhubarb cream pie

  • 1 1/2 c
    sugar
  • 3 Tbsp
    flour
  • 1/2 tsp
    nutmeg
  • 1 Tbsp
    butter, room temperature
  • 2 lg
    eggs, well beaten
  • 3 c
    cut rhubarb
  • 1
    unbaked pie shell, top crust optional
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How To Make rhubarb cream pie

  • 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.
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