Pie, Rhubarb Cream

Pie, Rhubarb Cream
Pie, Rhubarb Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    unbaked 9 inch single-crust pie crust

  • 1 1/2

    cups sugar

  • 1/4

    cup all-purpose flour

  • 3/4

    tsp. ground nutmeg

  • 3

    eggs, slightly beaten

  • 4

    cups fresh rhubarb

  • Crumb Topping:

  • 1/2

    cup all-purpose flour

  • 1/4

    cup sugar

  • 1/3

    cup butter or margarine

Directions

In a large mixing bowl, stir together sugar, flour and nutmeg. Add the eggs and mix well. Gently stir in the rhubarb. Turn the mixture into the pie shell. For the topping: in a small bowl, stir together the clour and sugar. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the crumb mixture over the top of the pie. Cover the edge of the pie with foil to prevent over-browning. Bake in a 400 degree oven for 20 minutes. Remove the foil. Bake to 20 minutes more or until topping is golden.

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