Rhubarb Cream Pie Recipe

Rhubarb Cream Pie recipe

It seems strange I’ve been around a long time but I don’t remember preparing, or eating, a rhubarb cream pie. This pie is absolutely delicious.

It’s been a great year for rhubarb here in upper Michigan as a result of a lot of rain and some cooler weather so I took the opportunity to prepare this Rhubarb Cream Pie Recipe.

This is a simple recipe that doesn’t require a lot of prep time and sets up nicely. If you like rhubarb give this one a try; it’s delicious.

Rhubarb Cream Pie Recipe
Recipe Type: Dessert
Author: Patricia
Prep time:
Cook time:
Total time:
Serves: 1 pie

Rhubarb Cream Pie

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Rhubarb Cream Pie Recipe

  • Author: Cullys Kitchen
Scale

Ingredients

  • 1 crust for a 9-inch pie shell (store bought or your favorite recipe)
  • 1 1/2 cups sugar
  • 1/4 cup flour
  • 3/4 teaspoon nutmeg
  • 3 eggs
  • 4 cups rhubarb (sliced about 1/2 inch thick)
  • Topping
  • 1/2 cup flour
  • 1/4 cup sugar
  • 1/3 cup butter

Instructions

  1. Preheat oven to 400F.
  2. In a large mixing bowl lightly beat the eggs and then mix in the sugar, flour, and nutmeg until well combined.
  3. Gently fold in the rhubarb. Place the pie crust into a 9-inch pie dish and pour in the mixture.
  4. For the topping combine the ingredients in a separate bowl to form a crumbly crumb mixture. Sprinkle the mixture over the top of the pie.
  5. Bake for 40 minutes or until crust is golden brown.
  6. Let cool thoroughly before serving

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