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Peoria Rhubarb Cream Pie

Peoria Rhubarb Cream Pie

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  • Makes: 8 servings
  • Yield: 1 pie (8 servings)
  • Hands On 45 mins
  • Total Time 1 hr

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Ingredients

  • Pastry for Single-Crust Pie (see recipe below)
  • 1 1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon ground nutmeg
  • 3 slightly beaten eggs
  • 4 cups sliced fresh rhubarb or thawed and drained frozen sliced rhubarb
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/3 cup butter

Directions

  1. Prepare Pastry for Single-Crust Pie. Preheat oven to 400 degrees . For filling: In a large bowl, combine 11/2 cups sugar, 1/4 cup flour and the nutmeg. Add the eggs; mix well. Gently stir in the rhubarb. Turn the mixture into the pastry-lined pie plate.
  2. For streusel: In a small bowl, combine 1/2 cup flour and 1/4 cup sugar. Using a pastry blender or your fingers, cut or rub in butter until mixture resembles coarse crumbs. Sprinkle over the pie.
  3. Cover edge of pie with foil to prevent overbrowning. Bake for 20 minutes. Remove foil. Bake about 20 minutes more or until topping is golden.

Pastry for Single-Crust Pie

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 3 - 4 tablespoons cold water

Directions

  1. On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a 12-inch circle. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Flute edge; do not prick pastry.
  2. In a bowl, stir together all-purpose flour and salt. Cut in shortening until pieces are the size of small peas. Using cold water, sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.

Nutrition Facts

(Peoria Rhubarb Cream Pie)

Servings Per Recipe 8, Fat, total (g) 19, chol. (mg) 101, vit. A (IU) 486, pro. (g) 6, iron (mg) 2, carb. (g) 67, vit. C (mg) 5, calcium (mg) 71, cal. (kcal) 455, sodium (mg) 182, fiber (g) 2, sat. fat (g) 8

Comments (1)

AmyinMN2 wrote:
This pie is amazing! The perfect combination between a rhubarb crisp and a rhubarb pie. I heard rave reviews from my family, especially about the crust. I stuck to the recipe but had to bake it a little longer (extra 10 minutes) to get it nice and brown, but that is probably just my oven. I used a mixture of fresh and frozen (thawed and drained) rhubarb because I didn't have enough fresh from what a friend had gifted me. The crust recipe has an error in the directions--the first and second steps are reversed, but that's pretty obvious for most people to figure out. This will definitely go into my regular dessert rotation for rhubarb season!

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