Monday, May 25, 2009
EARLY SUMMER DELIGHT, RHUBARB CREAM PIE
Rhubarb Cream Pie is a family favorite. This is a recipe passed down several generations, which will probably end with me because neither my daughter or daughter-in-law like it. I decided I would do this step by step in case either girl by some miracle wants the recipe.
RHUBARB CREAM PIE
Preheat oven at 400. I use a glass 9.5" pie dish. I gather all ingredients before I start mixing because when you beat the eggs and sugar together, you want that to stay fluffy (not seperate). Have your rhubarb already chopped.
1 1/2 C. white sugar
1/2 C. flour
3/4 ts. nutmeg (I only use Watkins because it seems stronger, you may need more)
4+ C. fresh rhubarb (if using frozen, you might want to add more flour so your pie isn't soupy)
Cream together sugar and eggs until fluffy. Mix nutmeg into flour and add to egg mix. Whip this all together for a bit. Then add rhubarb, folding just until all is coated. Immediately pour into an unbaked pie shell and bake until center is done and it looks slightly browned on top. This pie doesn't need a top crust because it should get just slightly crispy on top.
I do cover my pie edge with foil for the first 20-30 minutes. I basically have to watch my pies. My oven is older and it varies. But 50-60 min. total baking time. (mine was 48 min. today).
All done! Yeah, this will get me some brownie...errr pie points. Whipped Cream? YES, PLEASE!!