Saturday, May 09, 2009

Peoria Rhubarb Cream Pie


This recipe was originally from a Midwest Living cookbook called "Recipes From Great Midwest Cooks". I'd used a different rhubarb recipe for years but once I tried this, it became the "go to" rhubarb pie recipe in our home.

Added Note: You can also add about a cup of sliced strawberries to this for a delicious change of pace.

Peoria Rhubarb Cream Pie

Preheat over to 400 degrees

Pastry for single crust pie

1 1/2 C. sugar
1/4 C. flour
3/4 t. nutmeg
3 beaten eggs
4 C. sliced rhubarb

1/2 C. flour
1/4 C. sugar
1/3 C. butter

In large bowl, combine 1 1/2 C. sugar, 1/4 C. flour and nutmeg. Add eggs, mix well. Gently stir in rhubarb. Turn into pastry lined pie plate.

In small bowl, combine 1/2 C. flour and 1/4 C. sugar. Cut in butter until you get course crumbs. Sprinkle over pie.

Cover edge of pie with foil. Bake 20 minutes. Remove foil. Bake 20 more minutes or until golden brown.

32 comments:

Bernideen said...

Brenda: This winter I started a "rhubard" folder....I will try this and let you know my opinion.

Mrs.T said...

I made 2 of these yesterday -- one for us and one for my elderly parents. Very tasty! I don't like it quite as much as my usual recipe, but it is very, very good. Also much less work. So I'll be baking this again!

God bless,
Mrs.T

Brenda@CoffeeTeaBooks said...

Yes, this is an easy pie to make.

It's different than a two crust pie but I still love the taste.

The old recipe I used had more liquid in it and sometimes it would "gel" and other times it would be "soupy". This one always comes together nicely.

It's also a recipe that taste even better the next day but it rarely lasts that long in our house.

Mrs.T said...

Oh, my, you are right about it tasting even better the next day! I just tried a sliver for dessert after lunch and it is sooooo good. My husband couldn't resist going back for a second piece last night; I can just imagine how he is going to find this pie even more irresistible now! Thanks so much for sharing the recipe.

Beth said...

Sounds delicious! BTW, I found your blog from a comment on www.achristianhome.com. I love that site! Such an encouragement to me. (I'm a Grammy, too!!)Happy to see you on here! Beth

Mrs.T said...

Just have to add that my hubby enjoyed this pie so much, that he decided he would bake one! We had finished the one I had made, so yesterday afternoon he asked me to get out the recipe for him so he could bake another. This recipe is definitely a hit in our home!

Bernideen said...

Please visit my blog to receive your award!
Bernideen's Tea Time Blog

Bernideen said...

I hope I said "award"!

Senkyoshi said...

Your new blog background made me smile!

Lynn said...

Hi Brenda,
This looks good. I've never cooked with rhubarb before. Thanks for telling me about your lemon gelatin "poke" cake, too. The powdered sugar/lemon juice topping sounds wonderful! :)

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Anonymous said...

Hi, this recipe was actually from a peoria, ill. State Fair winner. I can't remember her name but she should get credit. It is a great rhubarb pie recipe. For a change I used brown sugar verus white in the topping. Everyone loves it.