Rhubarb Cream Pie
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.
★★★★★ 1 vote5
1 1/2 csugar
1 Tbspbutter, room temperature
2 largeeggs, well beaten
3 ccut rhubarb
1unbaked 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.