Peoria Rhubarb Cream Pie

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  • Pastry for double crust pie (10-inch is better)
  • 1 3/4 cups granulated sugar, divided
  • 1 cup flour, divided
  • 1 teaspoon nutmeg
  • 3 eggs, slightly beaten
  • 4 cups rhubarb, cut small
  • 1/3 cup butter


  1. In a large bowl, mix 1 1/2 cups sugar, 1/2 cups flour and nutmeg.
  2. Mix in eggs.
  3. Stir in rhubarb and put in pie shell.
  4. Mix together remaining flour and sugar; cut in butter. Sprinkle over pie.
  5. Add top crust, cut steam vents and put foil over edge of crust.
  6. Bake at 400 degrees for 20 minutes (375 degrees F for glass pan).
  7. Remove foil and bake until top is golden.


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