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Rhubarb Cream Pie

Yields1 Serving

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

 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

Preheat oven to 340 F.


Fill unbaked pie crust with chopped rhubarb.


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.


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


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