Sunday, July 11, 2010

Rhubarb Pie

1 - 9" pie shell*
1 tbsp flour
3 1/2 C chopped rhubarb
1 1/2 C sugar**
3 eggs, lightly beaten
1/4 cup half & half
1/2 tsp nutmeg
1/8 tsp salt
Ice Cream or Whipped Topping, optional

Preheat oven to 375 degrees F. Sprinkle flour evenly over the bottom of the unbaked pie crust.
In a large bowl, combine rhubarb, sugar, eggs, half & half, nutmeg, & salt. Pour into pie shell.
Bake 45-60 min until inserted toothpick comes out clean. Cool completely before cutting. Top with Whipped Cream or Ice Cream, if desired.

*When I made this the last time, I used a Graham Cracker Crust (as seen above) because I had one on hand and was in a hurry. Although it tasted okay, it was not nearly as good as the regular pastry crust. There is just something about the tartness of the Rhubarb with the sugar-cookie like crust that compliments each other nicely.
**I have made this before with a cup-for-cup sugar substitute (like Splenda or Stevia), and it tastes just fine. You can also use the Fat Free Half & Half for a reduced calorie pie =D

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