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Peoria Rhubarb Cream Pie

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Peoria Rhubarb Cream Pie

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  • Makes: 8 servings
  • Yield: 1 pie (8 servings)
  • Prep 45 mins
  • Bake 40 mins

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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 or drained frozen sliced rhubarb
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/3 cup butter or margarine

Directions

  1. Prepare the pastry.
  2. In a large bowl, combine 1-1/2 cups sugar, 1/4 cup flour, and nutmeg.
  3. Add the eggs and mix well. Gently stir in the rhubarb. Turn the mixture into a pastry-lined pie plate.
  4. In a small bowl, combine 1/2 cup flour and 1/4 cup sugar. Cut in butter or margarine until mixture resembles coarse crumbs. Sprinkle over the pie.
  5. Cover edge of pie with foil to prevent overbrowning. Bake in a 400 degree F oven for 20 minutes. Remove foil. Bake about 20 minutes more or until topping is golden. Makes 1 pie (8 servings).

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

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