Rhubarb Cream Pie
Source of Recipe
Deborah
List of Ingredients
RHUBARB CREAM PIE
1 (9 inch) unbaked pie crust
1 1/2 c. sugar
1/4 c. flour--try using tapioca instead of flour.
3/4 tsp. nutmeg
3 slightly beaten eggs
4 c. sliced fresh rhubarb (or if using frozen, thawed and drained)
1/2 c. flour
1/4 c. sugar
1/3 c. butter
In large bowl, stir together the 1 1/2 cups sugar, 1/4 cup flour and nutmeg. Add the eggs and blend well. Gently add the rhubarb. Pour into the pie shell. (brush unbaked pie shell with egg white and bake for 5 minutes)
In a small bowl, stir together the 1/2 cup flour and 1/4 cup sugar. Cut in the butter until mixture resembles coarse crumbs. Sprinkle over the pie. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake another 35- 45 minutes or until crust and topping are nicely browned. Cool for several hours before cutting.
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