Rhubarb Cream Pie Recipe
Rhubarb cream pie is one of my favorite spring time desserts. Made with fresh rhubarb, eggs and flour, the rhubarb cream pie is baked with pie pastry crust with a topping of decorated lattice.
Ingredients
1 1/2 cups sugar
1/4 cup enriched flour
3/4 teaspoon nutmeg
3 slightly beaten eggs
4 cups 1-inch slices rhubarb (1 pound)
Pastry for 9-inch lattice-top pie
2 tablespoons butter or margarine
Directions
Blend sugar, flour, nutmeg.
Beat into eggs.
Add rhubarb.
Line 9 inch pie plate with pastry; fill; dot with butter.
Top with lattice crust.
Bake at 400° 50 to 60 minutes.
Cool.
Beat into eggs.
Add rhubarb.
Line 9 inch pie plate with pastry; fill; dot with butter.
Top with lattice crust.
Bake at 400° 50 to 60 minutes.
Cool.
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