Rhubarb Cream Pie

30 Aug

NoFoodImage A wonderful rhubarb pie to have in the fall or winter.

-By Christine (Salzer) Strommen


9-inch unbaked pie shell (homemade or store-bought)
1 1/2 cups sugar
1/4 cup flour
3/4 tsp ground nutmeg
3 eggs, slightly beaten
4 cups rhubarb, sliced, fresh or frozen
1/2 cup flour
1/4 cup sugar
1/3 cup butter


  1. In a large mixing bowl, combine sugar, flour, and nutmeg. Add eggs and blend well.
  2. Gently stir in rhubarb. Turn mixture into pie shell.
  3. In a small bowl, combine last 3 ingredients to form a crumb mixture. Sprinkle over top of pie.
  4. Bake at 400 degrees for 50 – 60 minutes.
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Posted by on August 30, 2011 in Desserts


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