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.
prep time10 Min
cook time1 Hr
Ingredients For rhubarb cream pie
1 1/2 c
butter, room temperature
eggs, well beaten
unbaked pie shell, top crust optional
How To Make rhubarb cream pie
Blend sugar, flour, nutmeg, and butter. Add eggs and beat smooth. Pour over rhubarb in 9 inch pastry lined pie pan.
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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