Rhubarb Cream Pie
Recipe GLPR88356e0b8678f2
A classic rhubarb cream pie with a tender crust filled with egg-enriched rhubarb custard and topped with a golden crumb topping. The tangy rhubarb is perfectly balanced with sugar and warm nutmeg spice, creating a delicious spring and summer dessert that's sure to impress.
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Ingredients
1 pie crust (9-inch), store-bought or homemade
3 large eggs
1½ cups granulated sugar
½ cup all-purpose flour
¾ teaspoon ground nutmeg
4 cups rhubarb, sliced into ½-inch pieces
Directions
Preheat the oven to 400°F.
In a large mixing bowl, lightly beat the eggs until well combined.
Add the sugar, flour, and nutmeg to the beaten eggs and mix until well blended.
Gently fold the sliced rhubarb into the egg mixture until evenly distributed, being careful not to break the rhubarb pieces.
Place the pie crust into a 9-inch pie dish.
Pour the rhubarb custard mixture into the crust-lined pie dish, spreading it evenly.
Bake for 40 minutes, or until the pie crust is golden brown and a toothpick inserted near the center comes out clean.
Remove the pie from the oven and allow it to cool completely at room temperature before slicing and serving.
