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Rhubarb Cream Pie


The Recipe Lady’s first recipe - a 4th generation family favorite

Preheat oven to 375 degrees.
Fill your favorite unbaked pie shell with 2 cups of chopped rhubarb.

Mix:
1 cup sugar
1 Tblsp. flour
1 beaten egg
1 cup whipping cream
1 tsp. vanilla (optional)

Pour cream mixture over rhubarb.

Bake for 45 minutes to an hour, until crust is done and you see custard is setting up in the middle.
It will begin to turn slightly golden near the edges.
Cool before serving.
If there are leftovers, they need to be refrigerated.

Terri’s notes:
~ I whip up this pie in a 2 cup Pyrex measuring cup. Chop and measure rhubarb, put into pie shell.
Stir together flour and sugar, mix in egg, stir in cream and vanilla, pour over rhubarb. Takes 5 minutes!
~I’ve made it with fresh peaches, or a mix of peaches and blueberries, using only ½ cup of sugar.
~My grandmother and great grandmother skimmed fresh cream from the morning’s milk to make this pie-I’m just glad they left me the recipe.

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