Rhubarb Cream Pie


This rhubarb cream pie recipe was passed down from my grandmother and is enjoyed whenever served.

Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hrs 10 mins
1 9-inch deep dish pie


  • 1 ½ cups white sugar

  • ¼ cup all-purpose flour

  • ¾ teaspoon ground nutmeg

  • 3 large eggs, beaten

  • 4 cups chopped rhubarb

  • 1 (9 inch) deep dish pie crust


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Mix together sugar, flour, and nutmeg in a large bowl. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.

  3. Bake in the preheated oven for 50 to 60 minutes.

Nutrition Facts (per serving)

317 Calories
10g Fat
55g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 317
% Daily Value *
Total Fat 10g 12%
Saturated Fat 3g 16%
Cholesterol 70mg 23%
Sodium 176mg 8%
Total Carbohydrate 55g 20%
Dietary Fiber 2g 5%
Total Sugars 39g
Protein 4g
Vitamin C 5mg 25%
Calcium 69mg 5%
Iron 1mg 7%
Potassium 232mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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