Saturday, October 11, 2008

Rhubarb Cream Pie

I fired up the oven and made a cherry pie and my hubby's favorite, Rhubarb Cream pie. It smells good in here except for the occasional gas smell from the still not repaired oven. Here's the recipe, should you wish to make your own.

Rhubarb Cream Pie

1 1/2 cups sugar
3/4 teaspoon nutmeg
9 inch pie crust, unbaked
2 tablespoons butter
1/4 cup flour
3 slightly beaten eggs
4 cups chopped rhubarb

Line pie plate with pastry. Fill with rhubarb. Combine sugar, flour and nutmeg. Beat into eggs. Pour cream filling over rhubarb and dot with butter. Bake in 350 degree oven for 50-60 minutes. The cream filling will rise up and form a crust over the top of the pie. Cool completely and store leftovers in the refrigerator.

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