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Rhubarb Cream Pie Recipe

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This recipe for Rhubarb Cream Pie is from The Bennett 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:  
Pastry for a 9" pie
1 1/2 c. sugar
3 Tbsp. flour
1 tsp. nutmeg
2 well beaten eggs
3 cups of rhubarb, cut in 1/2 - 3/4" pieces

Note: for a bigger or fuller pie, increase all amounts.
Directions:
Directions:
Preheat oven to 450º.
Blend sugar, flour, nutmeg. Add beaten eggs and mix until smooth. Pour over rhubarb and mix to coat. Pour into pastry lined pie pan and top with crust.

Bake at 450º for 10 minutes. Turn down oven to 350º and bake for 30 - 40 minutes. Check for bubbling in center of pie and rhubarb should be tender.
Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
This recipe is a favorite of Shellito and Elford families. It came from our Grandmother Shellito then to my mother and to me. The nutmeg is the key.

 

 

 

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