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Rhubarb Cream Pie<\/p>\nRhubarb Cream Pie<\/p>\n
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1- 9 inch unbaked pie shell<\/p>\n
2 tablespoons unsalted butter, softened<\/p>\n
1-1\/2 cups granulated sugar<\/p>\n
2 heaping tablespoons all purpose flour (see note)<\/p>\n
2 eggs, beaten<\/p>\n
Pinch salt<\/p>\n
2 teaspoons vanilla<\/p>\n
3 cups sliced rhubarb<\/p>\n
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Preheat oven to 400. Combine butter sugar together and cream until light and fluffy. Add flour and mix to incorporate. Whisk in beaten eggs, salt and vanilla. Fold in rhubarb then pile into pie unbaked pie shell. Place pie onto a sheet pan to catch any drips, and bake in preheated oven for 10\u00a0 minutes. Reduce heat to 350 and continue baking for 45 to 50 minutes or until filling has formed a golden colored top crust. Remove to a wire rack and cool before serving. Refrigerate leftovers. Note \u2013 if using frozen rhubarb, increase flour to 3 heaping tablespoons and bake for an additional 10 to 15 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Rhubarb Cream Pie 1- 9 inch unbaked pie shell 2 tablespoons unsalted butter, softened 1-1\/2 cups granulated sugar 2 heaping tablespoons all purpose flour (see note) 2 eggs, beaten Pinch salt 2 teaspoons vanilla 3 cups sliced rhubarb Preheat oven to 400. Combine butter sugar together and cream until light and fluffy. Add flour and mix to incorporate. Whisk in beaten eggs, salt and vanilla. Fold in rhubarb then pile into pie unbaked pie shell. Place pie onto…<\/p>\n