Rhubarb Cream Pie

Rhubarb Cream Pie

28

"This recipe was passed down from my grandmother and enjoyed whenever served."

Ingredients

{{adjustedServings}} servings 317 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 54.8g
  • 18%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Bake in preheated oven for 50 to 60 minutes.
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Reviews

28
  1. 37 Ratings

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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 sh...

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 alway...

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...