Rhubarb cream pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| ¼ | cup | Enriched flour |
| ¾ | teaspoon | Nutmeg |
| 3 | eaches | Eggs, slightly beaten |
| 4 | cups | Rhubarb in 1\" slices (1 lb) |
| 1 | each | Pastry for 9\" lattice crust |
| 2 | tablespoons | Butter or margarine |
Directions
Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust.
Bake at 400 degrees 50 to 60 minutes. Cool. Source: Better Homes & Gardens Dessert Cookbook.
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