Rhubarb Cream Pie

This rhubarb cream pie recipe is easy to follow and makes a lovely deep-dish custard pie studded with lots and lots of fresh rhubarb with warm nutmeg.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 317 Calories

Ingredients

• 1 (9 inch) deep dish pie crust
• 4 cups chopped rhubarb
• 3 large eggs, beaten
• 0.25 cup all-purpose flour
• 1.5 cups white sugar
• 0.75 teaspoon ground nutmeg

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bake in the preheated oven for 50 to 60 minutes.

Step 3

Mix together sugar, flour, and nutmeg in a large bowl. Stir in eggs. Add rhubarb; toss until thoroughly coated. Pour filling into pie shell.