Dawn NoltAuthorDawn NoltCategoryTags, , DifficultyIntermediateRating

One of my favorite pies...Rhubarb Cream Pie! I look forward to this delectable treat every spring when rhubarb comes into season!

Yields1 Serving

 2 ½ cups rhubarb, chopped
  cup flour
 ¾ cup sugar
 1 tbsp cornstarch
 pinch of salt
 1 tsp vanilla
 1 cup heavy cream
 1 Nature's Yoke egg
 9 inch pie crust

1

Preheat oven to 340 F.

2

Fill unbaked pie crust with chopped rhubarb.

3

In a large bowl combine flour, sugar, cornstarch and salt. Mix together well. Add vanilla, cream and egg. Mix well and pour over the rhubarb in the crust.

4

Bake pie in oven for about an hour, or until the center of the pie is no longer jiggly and the crust is golden.

5

Allow pie to cool; chill in fridge until ready to eat.

Ingredients

 2 ½ cups rhubarb, chopped
  cup flour
 ¾ cup sugar
 1 tbsp cornstarch
 pinch of salt
 1 tsp vanilla
 1 cup heavy cream
 1 Nature's Yoke egg
 9 inch pie crust

Directions

1

Preheat oven to 340 F.

2

Fill unbaked pie crust with chopped rhubarb.

3

In a large bowl combine flour, sugar, cornstarch and salt. Mix together well. Add vanilla, cream and egg. Mix well and pour over the rhubarb in the crust.

4

Bake pie in oven for about an hour, or until the center of the pie is no longer jiggly and the crust is golden.

5

Allow pie to cool; chill in fridge until ready to eat.

Rhubarb Cream Pie