SPRING PIE (Rhubarb Cream Pie)
Here’s a seasonal dessert which makes spring worth waiting for. The first time I had this pie was in Michigan years ago - and I was told it was German in origin. We have a small patch of rhubarb at our Montana home, and since my recipe box was still packed up in the storage unit waiting its turn to be freed, I checked through Neil’s late wife Bonnie’s red and white Better Homes and Gardens cookbook and amazingly the recipe is there.
I’ve mostly given up making my own pie crust since the Pillsbury refrigerated ones are so good, plus they keep very well in the frig.
Set the oven 400 degrees.
Combine 1 ½ cups sugar, 1/4 cup all-purpose flour, and 3/4 teaspoon nutmeg. Mix into 3 slightly beaten eggs.
Wash and cut up enough rhubarb into one inch pieces to make 4 cups.
Line a 9-inch pie plate with one of the refrigerated pie crusts. Fill with the rhubarb and pour the sugar-egg mixture over it. Dot with butter.
Top with a lattice crust made from the remaining pie crust. Press the lattice and crust together with a fork to make a nice edging.
Bake in a hot over (400) 50 to 60 minutes. Cool.
We like it warm with a scoop of French vanilla ice cream to make it decadent. ~ LadyFisher