Rhubarb Cream Pie

posted Dec 31, 2009, 1:21 PM by Allen Gattis   [ updated Dec 31, 2009, 1:21 PM ]

Heat Oven to 400

Combine

  • 1 ½ cups Sugar

  • ¼ cup flour

  • ¾ tsp nutmeg

Beat into:

  • 3 lightly beaten eggs

Add:

  • 4 cups 1” sliced rhubarb (1 pound)

Line:

  • 9” pie plate with pastery

  • Fill with mixture

  • Dot with butter

  • top with lattice crust and flute edge

Bake: 50-60 minutes

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