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
- Blend sugar, flour, nutmeg, and butter. Add eggs and beat until smooth.
- Pour over rhubarb in a 9″ pastry-lined pie pan. Top with pastry.
- Bake at 450°F for 10 minutes, then at 350°F for about 30 minutes or until the filling is bubbly.
- Serve warm or cooled.