Rhubarb Cream Pie: A Springtime Sensation

March 9, 2012 7:14 PM EST
Rhubarb Cream Pie
Rhubarb Cream Pie (Photo: Flickr)


4 cups rhubarb, sliced in 1 inch pieces
1 1/2 cups sugar
1/4 cup flour
3 eggs
1 tsp vanilla
1/2 tsp nutmeg
1/8 tsp salt

Pie crust
1 1/4 cups flour
1/3 cup shortening
4 tbsp cold water


Pie crust
1. In a bowl, stir together the flour and salt. Cut in the shortening until the mixture resembles coarse crumbs.
2. Sprinkle 4 tablespoons of cold water over the mixture and stir together with a fork until just combined.
3. Turn the pastry out onto a well floured surface and shape quickly into a ball. Sprinkle the top with additional flour and roll to a quarter inch thickness.
4. Layer the rolled pastry into a 9 inch pie plate. Trim off any excess from the edge. Set aside.

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1. In a bowl combine the eggs, sugar, flour, vanilla, salt and nutmeg. Stir to combine.
2. Stir in your sliced rhubarb; mix until coated with the egg mixture.
3. Pour the filling into your prepared crust.
4. Bake at 375 degrees F for 45-50 minutes.
5. Remove from oven and cool on a baking rack.


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