Rhubarb Cream Pie

Rhubarb Cream Pie
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Rating: 5
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The Recipe Lady’s first recipe - a 4th generation family favorite
  • CourseDessert
Rhubarb Cream Pie
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe

The Recipe Lady’s first recipe - a 4th generation family favorite
  • CourseDessert
Instructions
  1. ♦ Preheat oven to 375 degrees.
    ♦ Fill your favorite unbaked pie shell with 2 cups of chopped rhubarb.
  2. Mix:
    ♦ 1 cup sugar
    ♦ 1 Tblsp. flour
    ♦ 1 beaten egg
    ♦ 1 cup whipping cream
    ♦ 1 tsp. vanilla (optional)

    ♦ Pour cream mixture over rhubarb.

    ♦ Bake for 45 minutes to an hour, until crust is done and custard appears to be setting up.
    ♦ It will begin to turn slightly golden near the edges.
    ♦ Cool before serving.
    ♦ If there are leftovers, they need to be refrigerated.
Terri's Notes

~ I whip up this pie in a 2 cup Pyrex measuring cup. Chop and measure rhubarb, put into pie shell.
~ Stir together flour and sugar, mix in egg, stir in cream and vanilla, pour over rhubarb.
~ Takes 5 minutes!
~ I’ve made it with fresh peaches, or a mix of peaches and blueberries-use only ½ cup of sugar.
~ My grandmother and great grandmother skimmed fresh cream from the morning’s milk to make this pie-I’m just glad they left me the recipe.

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