Rhubarb Cream Pie

by Mush on May 5, 2005 · 1 Comment · in Recipes

It’s that time of year again – the rhubarb will soon be ripe! So here’s my Grandma Hall’s famous Rhubarb Cream Pie recipe. It’s quick, easy, and delicious.

Enjoy!

     
 
Rhubarb Cream Pie
 
Step One – blend:  
1-1/2 c.   sugar  
3 T.   flour  
1/2 tsp.   nutmeg (fresh ground is preferred)  
1 T.   butter, softened  
Step Two – add and beat until smooth:  
2   eggs  
Step Three – pour over:  
3 c.   rhubarb, cut in 1″ lengths  
9″   pastry crust, unbaked  
 
 
1 Blend all the ingredients from step one. Then add the eggs, and beat until smooth.
2 Place cut rhubarb in an unbaked pastry shell. Pour mixture over it.
3 Bake in a 450° oven for 10 minutes. Reduce heat to 350° and bake an additional 25-30 minutes.
 
Servings: 8
Yield: 1 9″ pie
 
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
 
       
Amount Per Serving      
Calories   281.40  
Calories From Fat   73.68  
    % Daily Value
Total Fat 8.23g   12%  
Saturated Fat 3.08g   15%  
Cholesterol 65.51mg   21%  
Sodium 122.65mg   5%  
Potassium 171.46mg   4%  
Carbohydrates 49.83g   16%  
Dietary Fiber 1.09g   4%  
Protein 3.24g   6%  
Vitamin A 192.24IU   3%  
Vitamin C 3.66mg   6%  
Calcium 51.24mg   5%  
Iron 0.83mg   4%  
Vitamin E 1.09IU   3%  
Thiamin 0.09mg   6%  
Riboflavin 0.17mg   10%  
Niacin 0.71mg   3%  
Vitamin B6 0.04mg   1%  
Folate 20.87?g   5%  
Vitamin B12 0.15?g   2%  
Pantothenic Acid 0.26mg   2%  
Phosphorus 46.12mg   4%  
Magnesium 10.71mg   2%  
Zinc 0.29mg   1%  
 
Recipe Type
Dessert
 
Recipe Source
Source: Marthann Hall

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One Response to Rhubarb Cream Pie

  1. Mush says:
    May 5, 2005 at 5:03 pm

    Notes: I often reduce the sugar to 1 c., instead of the full 1-1/2 c. And using a store-bought pastry crust makes this a really fast pie to take to a potluck.