Rhubarb Cream Pie28 Reviews
“This recipe was passed down from my grandmother and enjoyed whenever served.” - by Jean
Original recipe yields 1 - 9 inch deep dish pie
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
- Bake in preheated oven for 50 to 60 minutes.
Amount Per Serving (8 total)
- 317 cal
- 9.6 g
- 54.8 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"This is almost identical to my grandmother's recipe, but hers calls for 3 cups rhubarb, only 3 T. flour and two eggs. This might eliminate the spill-over encountered by another reviewer. It shouldn'..." See moret be runny; be sure to cool completely before cutting. This is, in my opinion, the ONLY rhubarb pie to make, ever!!!!"
"What a wonderful pie! In fact, my fiance cannot have enough of it! ;)... The only thing negative about this pie (except the fact that it disappears too fast!) is that the "custard" almost always goes..." See more over the plate during cooking, even with a deep-dish one!! I think the trick to overcome this difficulty is to put the rhubarb in a conic shape, so there is more room for the custard. Once cooked, it is all "leveled". I also tried to put 2 eggs instead of 3, it worked fine, but you still have to do the conic shape."
"I changed this recipe just a little and it turned out great. Instead of 4 cups of rhubarb, I used 2 cups rhubarb and 2 cups sliced strawberries. After 50 minutes the pie was nice and brown and looke..." See mored done so I took it out of the oven and cooled for 1 hour and 20 minutes. When I cut into it, it was still liquid inside. I had no choice but to throw it back into the oven to try and salvage it. I baked it for 30 more minutes and much to my surprise it was still wonderful. Next time I will bake it for at least 60 minutes no matter how brown it looks. Also, this fit perfectly into a deep dish 9" pan, although it came right to the top."
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