Rhubarb Cream Pie(1964 Cookbook)
Rhubarb Cream Pie(1964 Cookbook) is an moderately easy dinner. Made with 1 1/2 c. sugar, 3 tbsp. flour, 1 tbsp. butter, 3 c. sliced rhubarb and 9-inch unbaked pastry shell, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
👨🍳 Instructions
Blend sugar, flour, nutmeg and butter.
Add eggs and beat smooth. Pour over rhubarb in pastry-lined pan.
Top with lattice-style pastry.
Oven at 450° for 15 minutes; then in moderate oven at 350° for 30 to 45 minutes until custard bubbles up and fruit is tender.
🍷 Perfect Pairings
Complete your meal with these
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