Peoria Rhubarb Cream Pie
Peoria Rhubarb Cream Pie is an moderately easy dinner. Made with 1 (9-inch) single crust unbaked pie shell, 1 1/2 c. sugar, 1/4 c. flour, 3/4 tsp. nutmeg and 3 slightly beaten eggs, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
🔗 Recipe adapted from RecipeNLG-Full
Prepare pie shell.
In large mixing bowl, stir together the sugar, flour and nutmeg.
Add eggs and blend well.
Gently stir in rhubarb.
Turn mixture into pie shell.
In small bowl, stir together 1 1/2 cups flour and 1/4 cup sugar.
Cut in 1/3 cup margarine.
Sprinkle over top of pie.
Cover edge of pie with foil to prevent overbrowning.
Bake in 400° oven for 20 minutes. Remove foil and reduce heat to 375° and bake for another 25 minutes or until topping is golden.
🍷 Perfect Pairings
Complete your meal with these
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