Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 1 Rating
Source: Midwest Living


Recipe Summary

25 mins
40 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Prepare and roll out pastry. Line a 9-inch pie plate with the pastry. Trim and crimp edge as you like. Don't prick. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil; bake for 4 to 5 minutes more or until mixture is set and dry. Remove pie plate from oven and reduce oven temperature to 350 degrees F.

  • In a medium saucepan, bring 2 cups of water to a boil; add rhubarb. Return to boiling. Drain off the water and cool the rhubarb.

  • Carefully sprinkle rhubarb evenly over bottom of prebaked piecrust.

  • In a bowl, beat together the eggs, milk, sugar, flour, butter or margarine, vanilla, and nutmeg. Slowly pour over rhubarb in piecrust. Cover the entire pie loosely with foil.

  • Bake in the 350 degree F oven for 25 minutes. Remove foil. Bake for 15 to 20 minutes more or until center appears nearly set when you shake it. Serve warm or chilled. Makes 8 servings.

Nutrition Facts

318 calories; fat 16g; cholesterol 71mg; carbohydrates 38g; insoluble fiber 1g; sodium 149mg.