rhubarb cream pie

Name: Rhubarb Cream Pie
Prep time: 10 min
Cook time: 1 h
Yield: 8
Cuisine: German
Ingredients: 1 1/2 cup(s) sugar; 3 tablespoon(s) flour; 1/2 teaspoon(s) nutmeg; 1 tablespoon(s) butter, room temperature; 2 large eggs, well beaten; 3 cup(s) cut rhubarb; 1 - unbaked pie shell, top crust optional

★★★★★ 1

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review

a recipe by

Laura Piwowarski

@Laura_Piwowarski

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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★★★★★ 1

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

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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rhubarb cream pie

Ingredients For rhubarb cream pie

How To Make rhubarb cream pie

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