Rhubarb Cream Pie

Time 1 hour
Yields Serves 8
Rhubarb Cream Pie

Pie Crust


Measure the flour and salt into a bowl. Cut in the shortening thoroughly with a pastry blender. Sprinkle in the water, 1 tablespoon at a time, mixing until all the flour is moistened and the dough almost cleans the side of the bowl (1 to 2 teaspoons of water can be added if needed). Gather the dough together and press it firmly into a flattened round. If time allows, refrigerate 20 minutes. Roll out the dough on a floured surface or pastry cloth to fit an 8-or 9-inch pie pan. Set aside.

Nobody in our family seems to have Grandma’s pie crust recipe, but she once put her stamp of approval on this one - Betty Crocker’s.



Heat the oven to 450 degrees.


Mix together the sugar, flour and nutmeg.


Slightly beat the eggs and add to the dry ingredients. Add the rhubarb.


Pour the mixture into the pie crust. Dot the top with butter. Bake for 10 minutes, then reduce the heat to 375 degrees until the filling thickens, the center is set and the crust is golden, about 30 minutes.

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