Rhubarb Cream Pie (WA) Recipe

Crust for 2-crust pie
1 and 1/2 cups sugar
3 tablespoons flour
1/2 teaspoon nutmeg
1 tablespoon butter
2 well-beaten eggs
3 cups rhubarb, cut in small pieces

Preheat oven to 450 degrees. Blend sugar, flour and nutmeg in a medium-size bowl. Add eggs and mix well. Add rhubarb. Spoon filling into unbaked pie shell. Cut butter into small pieces and place over rhubarb filling. Cover with top crust. Bake for 10 minutes at 450 degrees. Reduce oven temperature to 350 degrees and bake for 30 minutes longer.

Tips From Our Test Kitchen: Either fresh or frozen rhubarb can be used in this pie. Try it warm with a dollop of vanilla ice cream or whipped topping.