Rhubarb Cream Pie

  • on April 4, 2008
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Ingrients & Directions

1 1/2 c Sugar 4 c Rhubarb in 1″ slices (1 lb)
1/4 c Enriched flour 1 ea Pastry for 9″ lattice crust
3/4 ts Nutmeg 2 tb Butter or margarine
3 ea Eggs, slightly beaten

Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9″ pie
plate with pastry; fill; dot with butter. Top with lattice crust. Bake
at 400 degrees 50 to 60 minutes. Cool.

6 servings

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