This rhubarb cream pie recipe was passed down from my grandmother and is enjoyed whenever served.
Ingredients
- ½ cups white sugar: 1 piece
- all-purpose flour: 0.25 cup
- ground nutmeg: 0.75 tsp
- eggs: 3 piece (beaten)
- rhubarb: 4 cups (chopped)
- deep dish pie crust: 1 piece (9 inch)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Mix together sugar, flour, and nutmeg in a large bowl. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
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Bake in the preheated oven for 50 to 60 minutes.
