Rhubarb Cream Pie
Rhubarb Cream Pie Recipe Card Front
Front of the recipe card for Rhubarb Cream Pie.
There is a notation to use the Vinegar Pie Crust along with this recipe.
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Rhubarb Cream Pie Recipe
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- 1 cup sugar
- 1 beaten egg (beat slightly with a fork)
- 3 tablespoons flour
- 3 to 4 cups fresh rhubarb, cut in 1-inch lengths
- ½ teaspoon vanilla
- ½ cup brown sugar
- ¾ cup flour
- Mix together the sugar, egg, flour, rhubarb, and vanilla
- Mix togeher with fingers the brown sugar and flour to make a crumb mixture and place on top
- Bake at 450 degrees for 10 minutes, the at 375 degrees for 30 minutes or until done.
- If frozen rhubarb is used the amount of flour should be increased to about 3½ tablespoons.