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Rhubarb Cream Pie

Rhubarb Cream Pie

I remember the exact moment I discovered that I had a passion for good food. I was 8 years old, sitting in the kitchen of my grandparents' simple one-story, wood-frame house in Longview, Wash., eating a lunch that consisted of ... Read more

Total time: 1 hour | Serves 8

Pie Crust

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water

Step 1Measure the flour and salt into a bowl. Cut in the shortening thoroughly with a pastry blender. Sprinkle in the water, 1 tablespoon at a time, mixing until all the flour is moistened and the dough almost cleans the side of the bowl (1 to 2 teaspoons of water can be added if needed). Gather the dough together and press it firmly into a flattened round. If time allows, refrigerate 20 minutes. Roll out the dough on a floured surface or pastry cloth to fit an 8-or 9-inch pie pan. Set aside.


  • 1 1/2 cups sugar
  • 3 tablespoons flour
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 3 cups chopped fresh rhubarb
  • 1 tablespoon butter

Step 1Heat the oven to 450 degrees.

Step 2Mix together the sugar, flour and nutmeg.

Step 3Slightly beat the eggs and add to the dry ingredients. Add the rhubarb.

Step 4Pour the mixture into the pie crust. Dot the top with butter. Bake for 10 minutes, then reduce the heat to 375 degrees until the filling thickens, the center is set and the crust is golden, about 30 minutes.


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