Rhubarb Cream Pie
INGREDIENTS:
3 ea Eggs, beaten 2 1/2 c Rhubarb, red, 1 inch slices
1 1/4 c Sugar 1 1/2 c Strawberries, fresh, sliced
1/4 c Enriched flour 1 ea Pastry for 9" lattice crust
1/4 ts Salt 1 tb Butter or margarine
1/2 ts Nutmeg
3 ea Eggs, beaten 2 1/2 c Rhubarb, red, 1 inch slices
1 1/4 c Sugar 1 1/2 c Strawberries, fresh, sliced
1/4 c Enriched flour 1 ea Pastry for 9" lattice crust
1/4 ts Salt 1 tb Butter or margarine
1/2 ts Nutmeg
Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour egg mixture over. Dot with butter. Top with lattice crust, crimping edge high. Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm-
plain, or topped with vanilla ice cream.
plain, or topped with vanilla ice cream.