Rhubarb Cream Pie |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 cups fresh rhubarb, cut into 1/2-inch slices | 1-1/2 cups sugar | 3 tablespoons flour |
| 1/2 teaspoon nutmeg | 1 tablespoon butter or margarine, softened but not melted | 2 eggs, well beaten |
| unbaked crust for a double-crust 9-inch pie | ||
| 1 | Preheat oven to 450 degrees F. Line pie pan with lower crust. Use a cookie cutter to cut remaining crust into fancy pieces. Pile sliced rhubarb into crust-lined pan. In a medium bowl, blend sugar, flour, nutmeg and butter. Add eggs; beat until smooth. Pour over rhubarb. Top with pastry cutouts. Bake 10 minutes. Reduce oven temperature to 350 degrees F. and bake 30 minutes or until pie test done. |