Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

RHUBARB CREAM PIE




Source of Recipe


Mark


List of Ingredients




Pastry for a double crust 9" pie
1½ Cups sugar
¼ Cup all purpose flour
¾ teaspoon nutmeg
1/8 teaspoon salt
3 Eggs, beaten
4 Cups rhubarb, cut into 1" pieces
2 teaspoon freshly grated lemon peel
2 Tablespoon butter




Recipe



Combine sugar, flour, nutmeg and salt. Add beaten eggs, rhubarb, lemon peel and butter, mix and then pour into prepared pie crust. Make a lattice crust for the top, place on top of the pie. Bake at 400° for 40 to 50 minutes or until pastry is golden brown.