Rhubarb Cream Pie
A p.s. to the other review--I also cut back on the nutmeg to about ¼tsp.
Yield
6 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| ¼ | cup |
all-purpose flour
enriched flour |
|
| ¾ | teaspoon |
nutmeg
|
|
| 3 | large |
eggs
slightly beaten |
|
| 4 | cups |
rhubarb
in one inch slices |
*
|
| 1 |
pastry dough
pastry for 9" lattice crust |
* | |
| 2 | tablespoons |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
enriched flour |
|
| 3.8 | ml |
nutmeg
|
|
| 3 | large |
eggs
slightly beaten |
|
| 946 | ml |
rhubarb
in one inch slices |
*
|
| 1 |
pastry dough
pastry for 9" lattice crust |
* | |
| 3E+1 | ml |
butter
or margarine |
|
Directions
Blend sugar, flour, nutmeg.
Beat into eggs. Add rhubarb.
Line 9" pie plate with pastry, fil lwith rhubarb mixture, dab with butter.
Top with lattice crust. Bake at 400 degrees 50 to 60 minutes.
Cool.
