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Rhubarb Cream Pie
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Prep Time:
20 minutes
20 minutes
Cook Time:
50 minutes
50 minutes
Total Time:
70 minutes
70 minutes
Indulge in a rich rhubarb custard pie with a buttery crust, mixed with flour, sugar, nutmeg, and eggs. Bake until golden and perfectly set, then top with fresh mint for a delightful finish.
Ingredients:
- 1.5 cups white sugar
- 0.25 cup all-purpose flour
- 0.75 teaspoon ground nutmeg
- 3 large eggs, beaten
- 4 cups chopped rhubarb
- 1 (9 inch) deep dish pie crust
Instructions:
- Preheat the oven to a toasty 400°F (200°C).
- Combine the sugar, flour, and nutmeg in a large bowl. Mix in the eggs. Fold in the rhubarb until fully coated. Pour the filling into the pastry shell.
- Place in the eagerly awaiting oven for 50-60 minutes until perfection.
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