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Rhubarb Cream Pie Recipe

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This recipe for Rhubarb Cream Pie, by , is from Family And Friends Book Of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richelle Gillette Janiec

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
c. all purpose flour
tsp. nutmeg
3 eggs
1 lbs. rhubarb, cut into inch pieces

Pastry for pie plate shell and top.

2 T butter

Directions:
Directions:
Preheat oven to 400

Combine sugar, flour and nutmeg. Mix into 3 slightly beaten eggs. Add rhubarb.

Pour mixture into a 9inch pie plate which is lined with pastry, dot with butter and top the pie with lattice style crust, flute edge. Protect pie crust rim with lightly formed aluminum foil up until the last 10 minutes of baking.

Bake 50-60 minutes.

Cool completely before serving


Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Using a narrow pastry brush paint on a milk wash to help brown the lattice and the rim.

 

 

 

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