Recipe for Peoria Rhubarb Cream Pie from the Pies section.
Peoria Rhubarb Cream PieSource: mrcedar.com Pastry for double crust pie (10-inch is better)
1 3/4 cups granulated sugar, divided
1 cup flour, divided
1 teaspoon nutmeg
3 eggs, slightly beaten
4 cups rhubarb, cut small
1/3 cup butter In a large bowl, mix 1 1/2 cups sugar, 1/2 cups flour and nutmeg. Mix in eggs. Stir in rhubarb and put in pie shell. Mix together remaining flour and sugar; cut in butter. Sprinkle over pie. Add top crust, cut steam vents and put foil over edge of crust. Bake at 400 degrees for 20 minutes (375 degrees F for glass pan). Remove foil and bake until top is golden.
We hope you enjoy your freshly made Peoria Rhubarb Cream Pie. This recipe came from Pies's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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