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Ruhbarb Cream Pie Recipe

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This recipe for Ruhbarb Cream Pie is from Fifty Years in the Kitchen by Marj Moritz, 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:  
4 C. Ruhbarb, cut into small pieces

1⅔ C. sugar
⅓ C. honey
3 beaten eggs
¼ tsp. salt
6 T. flour
2½ tsp. lemon juice
½ C. cream (½ & ½ works fine, too)

cinnamon
prepared pie crust - 9-inch
Directions:
Directions:
1. Wash and cut ruhbarb; set aside to drain.
2. Using an electric mixer, prepare the filling, using the next 7 ingredients.
3. Arrange the ruhbarb into the unbaked pie shell.
4. Pour the cream mixture over the ruhbarb.
5. Sprinkle with cinnamon.
6. Bake in a 400º degree oven for 15 minutes.
7. Finish baking at 350º for an additional 45 minutes.
8. Cool on wire rack.

Note: I usually cover the crust edges with foil or shield prior to baking to prevent burning.
Personal Notes:
Personal Notes:
I've used this recipe for years and we love it! Of course, we always top it off with a scoop of vanilla ice cream or whipped cream.

 

 

 

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