Grandma Soda's Rhubarb Cream Pie

Rhubarb is happening right now; one of those love it or hate it items. I'm enamored with rhubarb. There was a gentleman behind me at the display who was just as excited about buying it as I was, and we made pleasant rhubarb chat.



An hour ago I chopped it up and threw it in a pie.

My Grandma Soda lives in Minnesota. I don't know where the recipe came from originally, but this is the version as I know it.The pie is a simple combination of sweet and tangy. One that I only make once or twice a year, mainly for Dale's safety. In other words, we'll be lucky if there's any pie left in the morning.

You don't peel the rhubarb, but my own preference is to pull off some of the skin. It comes off in shiny ribbons that remind me of candy. (I'm really enjoying my new camera!)



Of course I can't post the recipe without the pie shot. I wouldn't do that to you. The pie is calling me... Darby....Darby..... cut me. And I'm telling that pie right now, WAIT UNTIL I FINISH THIS BLOG POST!!!



Grandma Soda's Rhubarb Pie

Pie Crust (of your choosing)
3 Eggs, lightly beaten
1 1/2 cups Sugar
1/4 cup Unbleached All-Purpose Flour
3/4 tsp. Nutmeg
4-5 cups Rhubarb, chopped into 1" pieces

Preheat oven to 400 degrees F

Beat eggs slightly. In separate bowl, stir together sugar, flour and nutmeg. Add to eggs and mix well.

Stir in rhubarb and pour in to 9" pie shell.

Dot with a few pats of butter and top with regular or lattice crust.

Bake 50-60 minutes. Allow to cool awhile before cutting, this allows the pie to set.

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