Rhubarb Cream Pie Recipe - Allrecipes.com
Rhubarb Cream Pie Recipe

Rhubarb Cream Pie

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"This recipe was passed down from my grandmother and enjoyed whenever served."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch deep dish pie Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
  3. Bake in preheated oven for 50 to 60 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2007

This is almost identical to my grandmother's recipe, but hers calls for 3 cups rhubarb, only 3 T. flour and two eggs. This might eliminate the spill-over encountered by another reviewer. It shouldn't be runny; be sure to cool completely before cutting. This is, in my opinion, the ONLY rhubarb pie to make, ever!!!!

 
Most Helpful Critical Review
May 03, 2004

This is an old recipe -- I know my grandma used to make it. However, when I make it EVERY TIME it is RUNNY! So soupy you can't really even cut it but have to "scoop it out." It's still delish though.

 
Jun 01, 2004

What a wonderful pie! In fact, my fiance cannot have enough of it! ;)... The only thing negative about this pie (except the fact that it disappears too fast!) is that the "custard" almost always goes over the plate during cooking, even with a deep-dish one!! I think the trick to overcome this difficulty is to put the rhubarb in a conic shape, so there is more room for the custard. Once cooked, it is all "leveled". I also tried to put 2 eggs instead of 3, it worked fine, but you still have to do the conic shape.

 
Aug 06, 2003

I changed this recipe just a little and it turned out great. Instead of 4 cups of rhubarb, I used 2 cups rhubarb and 2 cups sliced strawberries. After 50 minutes the pie was nice and brown and looked done so I took it out of the oven and cooled for 1 hour and 20 minutes. When I cut into it, it was still liquid inside. I had no choice but to throw it back into the oven to try and salvage it. I baked it for 30 more minutes and much to my surprise it was still wonderful. Next time I will bake it for at least 60 minutes no matter how brown it looks. Also, this fit perfectly into a deep dish 9" pan, although it came right to the top.

 
May 28, 2003

This pie is so good. I made it for my dad because he requested it, not knowing there really was such a thing as rhubarb cream pie. The hardest part of making the pie is the crust. The best part of the pie is the "cream". Delicious!

 
Oct 19, 2006

I used frozen rhubarb, so I pre-cooked the fruit, flour and all splenda in micro at High for about 9 minutes, stirring at 3 min. intervals. I added 2 TBLS cream to the eggs and stirred that into the filling. Microwaved on 70% power for a few min. and baked for about 45 min in oven. Lovely! and Yummy too.

 
May 28, 2003

My mother-in-law has been using this same recipe since she was in college! I just made it for the first time yesterday. I made two! It took under five minutes (once the rhubarb was chopped) and was a snap! My husband was thrilled, as this is his all-time favorite dessert. I'm intimidated by pies, so I put off getting the recipe. I will probably make this at least once a week all summer!

 
Jul 09, 2008

I just went to a family reunion-lots of farm wives with rhubarb recipes that are "just in their heads" They wont share. Now I've found one that will hold up to theirs. Fantastic!!

 

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Nutrition

  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 54.8 g
  • 18%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 176 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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