Recipe for cooking peoria rhubarb cream pie
Desserts to Go with Coffee and Tea :: Custard and Meringue Pies
Peoria Rhubarb Cream PieSource: mrcedar.com Pastry for double crust pie (10-in. is better)
1 3/4 c. sugar, divided
1 c. flour, divided
1 tsp. nutmeg
3 eggs, slightly beaten
4 c. rhubarb, cut sm.
1/3 c. butter In a lrg. bowl, mix 1 1/2 c. sugar, 1/2 c. 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 mins. (375 degrees F for glass pan). Remove foil and bake until top is golden.
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