CREAMY RHUBARB PIE RECIPES

RHUBARB CREAM PIE RECIPE | ALLRECIPES

Rhubarb Cream Pie Recipe | Allrecipes image

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

Provided by Jean

Categories Desserts Pies Fruit Pies Rhubarb Pie Recipes

Yield 1 - 9 inch deep dish pie

Number Of Ingredients 6

Ingredients

1 (9 inch) deep dish pie crust
1?½ cups white sugar
¼ cup all-purpose flour
¾ teaspoon ground nutmeg
3 eggs, beaten
4 cups chopped rhubarb

Steps:

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.

Nutrition Facts : Calories 317.4 calories, CarbohydrateContent 54.8 g, CholesterolContent 69.8 mg, FatContent 9.6 g, FiberContent 1.5 g, ProteinContent 4.3 g, SaturatedFatContent 3.1 g, SodiumContent 176 mg, SugarContent 39.3 g

BIG GRANDMA'S RHUBARB CREAM PIE RECIPE - FOOD.COM

Big Grandma's Rhubarb Cream Pie Recipe - Food.com image

Rhubarb/custard pie...tart/sweet...what more signifies summer and the simplicity of mother nature's bounty??? This is really a great pie!!

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 unbaked pie crust
2 cups finely diced fresh rhubarb
1 1/4 cups sugar
1/2 cup half-and-half
3 egg yolks, beaten
1/2 teaspoon salt
2 tablespoons flour
3 egg whites
6 tablespoons sugar

Steps:

Mix the eggs and cream.
Add sugar, salt and flour.
Add diced rhubarb in unbaked pie crust.
Pour egg mixture over rhubarb.
Bake 10 minutes at 400 degrees.
Reduce heat to 350 degrees and continue baking additional 45 minutes.
Whip egg whites until peaks form.
Add sugar.
Add meringue mixture sealing pie and bake additional 5-10 minutes- until lightly browned.
Cool and enjoy.

Nutrition Facts : Calories 329.3, FatContent 10.8, SaturatedFatContent 3.5, CholesterolContent 67.8, SodiumContent 293.4, CarbohydrateContent 54.8, FiberContent 1.4, SugarContent 41.1, ProteinContent 4.6

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