It’s that time of year again – the rhubarb will soon be ripe! So here’s my Grandma Hall’s famous Rhubarb Cream Pie recipe. It’s quick, easy, and delicious.
Enjoy!
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| Rhubarb Cream Pie |
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| Step One – blend: |
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| 1-1/2 c. |
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sugar |
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| 3 T. |
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flour |
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| 1/2 tsp. |
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nutmeg (fresh ground is preferred) |
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| 1 T. |
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butter, softened |
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| Step Two – add and beat until smooth: |
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| 2 |
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eggs |
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| Step Three – pour over: |
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| 3 c. |
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rhubarb, cut in 1″ lengths |
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| 9″ |
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pastry crust, unbaked |
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| 1 |
Blend all the ingredients from step one. Then add the eggs, and beat until smooth. |
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Place cut rhubarb in an unbaked pastry shell. Pour mixture over it. |
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Bake in a 450° oven for 10 minutes. Reduce heat to 350° and bake an additional 25-30 minutes. |
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| Servings: 8 |
| Yield: 1 9″ pie |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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281.40 |
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| Calories From Fat |
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73.68 |
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% Daily Value |
| Total Fat 8.23g |
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12% |
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| Saturated Fat 3.08g |
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15% |
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| Cholesterol 65.51mg |
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21% |
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| Sodium 122.65mg |
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5% |
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| Potassium 171.46mg |
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4% |
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| Carbohydrates 49.83g |
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16% |
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| Dietary Fiber 1.09g |
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4% |
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| Protein 3.24g |
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6% |
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| Vitamin A 192.24IU |
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3% |
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| Vitamin C 3.66mg |
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6% |
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| Calcium 51.24mg |
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5% |
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| Iron 0.83mg |
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4% |
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| Vitamin E 1.09IU |
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3% |
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| Thiamin 0.09mg |
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6% |
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| Riboflavin 0.17mg |
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10% |
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| Niacin 0.71mg |
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3% |
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| Vitamin B6 0.04mg |
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1% |
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| Folate 20.87?g |
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5% |
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| Vitamin B12 0.15?g |
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2% |
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| Pantothenic Acid 0.26mg |
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2% |
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| Phosphorus 46.12mg |
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4% |
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| Magnesium 10.71mg |
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2% |
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| Zinc 0.29mg |
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1% |
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| Recipe Type |
| Dessert |
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| Recipe Source |
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Created using The Living Cookbook recipe management
software. Visit www.livingcookbook.com
for more great recipes.
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Notes: I often reduce the sugar to 1 c., instead of the full 1-1/2 c. And using a store-bought pastry crust makes this a really fast pie to take to a potluck.