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Peoria Rhubarb Cream Pie Recipe

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This recipe for Peoria Rhubarb Cream Pie is from Keith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1- 9 inch single crust unbaked pie shell
1 1/2 cups sugar
1/4 c. all-purpose flour
1/4 tsp. ground nutmeg
3 slightly beaten eggs
4 c. sliced fresh rhubarb or thawed and drained frozen sliced rhubarb
1/2 c. all-purpose flour
1/4 c. sugar
1/3 c. butter or margarine
Directions:
Directions:
Prepare the pie shell.

In large mixing bowl, stir together the 1 1/2 c. sugar, 1/4 c. flour and nutmeg.

Add the eggs and blend well. Gently stir in the rhubarb.

Turn the mixture into pie shell.

In a small bowl, stir together the 1/2 c. flour and 1/4 cup sugar. Cut in butter or margarine till mixture resembles coarse crumbs. Sprinkle over the top of the pie.

Cover edge of pie with foil to prevent overbrowning. Bake in a 400º oven for 20 min. Remove foil. Bake for 20 min. more or till topping is golden. Makes 1 pie.

 

 

 

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