Rhubarb Cream Pie

By á-2776

Great Grandma Wermers recipe - delicious! May 1972

Ingredients

• Filling:
• 4 cups rhubarb, cubed small
• 1 1/2 cups sugar
• 1/4 cup flour (scant)
• 2 eggs
• 2 tbsp. top milk (does that mean half/half or will 2% work? The 'top' of the milk in those days, was the creamy part.)
• 1/4 tsp. nutmeg
• Pie crust
• 1/4 cup butter

Preparation

Step 1

Beat eggs, add sugar, flour, and milk. Fold in the rhubarb. Put all in unbaked crust. Dot with butter, and add top crust. Bake at 425 degrees for 15 minutes -then 350 degrees for another 35 minutes.
If using a glass pie plate, bake at 400 degrees for 15 minutes, then 350 degrees for 35 minutes.