Mom’s Rhubarb Cream Pie

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momsrhubarbcreampie

Mom’s Rhubarb Cream Pie

I know I am posting a lot of rhubarb pie recipes, but this one is very special.  My brother, Dar, was asking me some questions about Mom’s Rhubarb Cream Pie and I said that I didn’t have her recipe.  So, as excited as I was, I had to make it right away.  It is, by far, the best rhubarb pie ever!

My Mom was known for her pies and was a very special lady.  She loved to bake pies and give them to people.  I sure do miss her.

Anyway, once you eat this pie, you will know why she was known for her pies.

  • 4 cups chopped rhubarb (1 lb.)
  • 1 cup white sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • Pinch of salt
  • 2 eggs, beaten
  • 1/4 cup half and half cream
  • 2 teaspoons vanilla extract
  • Double crust pie dough for a 9″ pie (use refrigerated or your own favorite recipe)

Preheat oven to 400 degrees.  Adjust oven rack to second from the lowest.

Fit one round of pie dough into your pie plate.

In a bowl, whisk both sugars, flour and salt together.  Mix in beaten eggs, cream and vanilla.  Add chopped rhubarb and mix together.

Pour into pie crust and top with the remaining pie round.  Vent with a few slits in top of crust.  I sit my pie on a cookie sheet just in case it cooks out.  If you seal your edges real good, you shouldn’t have a problem though.

Bake for 40 to 45 minutes or until you see it bubbling in the middle.  If edges get too brown, put a pie shield on or cover with foil.

Makes 8 servings.

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