Rhubarb Cream Pie
By
Laura Piwowarski
@Laura_Piwowarski
1
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.
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.
Rating:
★★★★★ 1 vote
Serves:
8
Prep:
10 Min
Cook:
1 Hr
Method:
Bake
Ingredients
- 1 1/2 c
- sugar
- 3 Tbsp
- flour
- 1/2 tsp
- nutmeg
- 1 Tbsp
- butter, room temperature
- 2 large
- eggs, well beaten
- 3 c
- cut rhubarb
- 1
- unbaked pie shell, top crust optional
How to Make Rhubarb Cream Pie
- 1Blend sugar, flour, nutmeg, and butter. Add eggs and beat smooth. Pour over rhubarb in 9 inch pastry lined pie pan.
- 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.
