My Nana’s Rhubarb Cream Pie

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My grandmother used to make terrific rhubarb pies and fabulous raspberry jam. I do not have the canning gene (although I try) but I make a mean pie. She had a BIG garden and grew her own rhubarb. I LOVE this pie ~ it’s sweet with a bit of sour thrown in and I love that combo. This is an old fashioned pie. I like to think that my Nana is looking down smiling at me when I make this. Someday, I might get my DH and kids to eat it, too. Make sure you cut off ALL leaves on the rhubarb stalk ~ they are not good to eat.

Nana\'s Rhubarb Pie

Nana’s Rhubarb Cream Pie

1 1/2 cups sugar
3 tablespoons flour
1/2 teaspoon nutmeg
1 tablespoon butter
2 eggs, well-beaten
3 cups rhubarb, cut up

Blend sugar, flour, nutmeg and butter. Add eggs, beat smooth, pour over rhubarb in 9 inch pie shell (it doesn’t really pour but more like spreads). Top with strips of pastry. Bake 450º for 10 minutes then 350º for 30 minutes.

Raw Rhubarb:

Chopped Rhubarb in Crust:

“Cream” Part on Top of Chopped Rhubarb:

Unbaked Pie:

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