Recipe Corner – Rhubarb Cream Pie

Welcome to another edition of Recipe Corner. Today’s recipe is from Marilyn B.

Rhubarb Cream Pie

  • Pastry for one 9″ pie
  • 1 1/2 cups sugar
  • 3 tbsp flour
  • 1 tsp nutmeg
  • 1 1/2 tbsp butter
  • 2 eggs, well beaten
  • 3 cups cut up rhubarb
  1. Blend sugar, flour, nutmeg, and butter. Add eggs and beat until smooth.
  2. Pour over rhubarb in a 9″ pastry-lined pie pan. Top with pastry.
  3. Bake at 450°F for 10 minutes, then at 350°F for about 30 minutes or until the filling is bubbly.
  4. Serve warm or cooled.