RHUBARB CREAM PIE
Make pastry for a 2 crust pie.
Pull rhubarb with steady pull
from both hands, instead of breaking it off. Wash, and trim the bottom
end. Cut off the leaves. They are poisonous, but not to worry, all animals
know this. The leaves make good weed killer cover.
Rhubarb pokes its head up here right after the Snowdrops. It is good
until the end of June usually. Our plants were here when we came 50
years ago and are still thriving. I have dug up pieces of root and moved
them to make new plants too.
Combine in bowl
4 cups rhubarb pieces 1 inch long.
1 ½ cups of sugar
¾ teaspoon nutmeg
¼ cup flour
3 beaten eggs
2 Tablespoons of butter dotted over top of filling mixture after it is in the pan, before the top crust goes on.
I generally put more butter pieces on top
of any pie, and sprinkle sugar over it.
Bake 15 minutes at 425° on the lowest oven shelf, and then 40 minutes
on the middle shelf at 375°.
Copyright The
Friendly Cook
Last updated February 18, 2003
by SecondWindWeb