Rhubarb Cream Pie

  • Yield: 12 servings

"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 1/2cups sugar
3tablespoons all-purpose flour
1/2teaspoon nutmeg
1tablespoon butter
2 well-beaten eggs
3cups 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.

Nutritional Info *per serving

  • Glycemic Load 17
  • Calories 330
  • Fat 15g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0.5g
  • Cholesterol 35mg
  • Sodium 210mg
  • Potassium 105mg
  • Carbohydrate 47g
  • Fiber 1g
  • Sugars 26g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 4%
  • Calcium 4%
  • Iron 2%