"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rhubarb Cream Pie Recipe

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This recipe for Rhubarb Cream Pie, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, July 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c sugar
3 tbsp flour
1/2 tsp nutmeg
1 tbsp butter
2 well beaten eggs
3 c cut rhubarb
1 recipe plain pastry

Directions:
Directions:
Blend sugar, flour, nutmeg and butter. Add eggs; beat until smooth and pour over rhubarb in 9 inch pastry lined pie pan. Dot with butter. Top with pastry. Bake in hot oven 450 for 10 minutes, then in moderate oven 350 until done about 30 minutes.

Personal Notes:
Personal Notes:
This recipe is from Grandma Pauk and one of my favorites.

 

 

 

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