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Rhubarb Cream Pie

  • on September 24, 2008
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Ingrients & Directions

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

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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