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This rhubarb cream pie recipe was passed down from my grandmother and is enjoyed whenever served.
Ingredients
- 1 ½ cups white sugar
- ¼ cup all-purpose flour
- ¾ teaspoon ground nutmeg
- 3 large eggs, beaten
- 4 cups chopped rhubarb
- 1 (9 inch) deep dish pie crust
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Mix together sugar, flour, and nutmeg in a large bowl. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
Step 3
Bake in the preheated oven for 50 to 60 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 317 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat3g | 16% |
| Cholesterol70mg | 23% |
| Sodium176mg | 8% |
| Total Carbohydrate55g | 20% |
| Dietary Fiber2g | 5% |
| Total Sugars39g | |
| Protein4g | |
| Vitamin C5mg | 25% |
| Calcium69mg | 5% |
| Iron1mg | 7% |
| Potassium232mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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