Rhubarb Cream Pie

  • Yield 12 servings

Seven ingredients combine for a flaky crusted, ice cream topped pie.


"I got this recipe from a friend in 1957. It's a favorite with my family and is especially good served warm with vanilla ice cream on top."


Crust for 2-crust pie
1 1/2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon nutmeg
1 tablespoon butter
2 well-beaten eggs
3 cups rhubarb, cut in small pieces


  1. Preheat oven to 450F.
  2. Blend sugar, flour and nutmeg in a medium-size bowl. Add eggs and mix well. Add rhubarb.
  3. Spoon filling into unbaked pie shell.
  4. Cut butter into small pieces and place over rhubarb filling. Cover with top crust.
  5. Bake 10 minutes.
  6. Reduce oven temperature to 350F and bake  30 minutes longer.

Tips From Our Test Kitchen: Either fresh or frozen rhubarb can be used in this pie. Try it warm with a dollop of vanilla ice cream or whipped topping.

Recipe by Susan Baker, Ferndale, Wash.



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