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