• 3 C diced rhubarb
  • 1 c sugar
  • 3 Tbsp. flour
  • 2 egg yolks
  • 1 Tbsp lemon juice
  • unbaked pastry shell


Arrange the rhubarb in unbaked pastry shell. Blend together sugar, flour, egg yolks, and lemon juice. Stir until thick paste is formed. Pour over rhubarb. Bake in hot oven 425 degrees for 20 minutes. Reduce heat to 350 degrees and bake 20 minutes more.

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Submitted 6/13/05.
Source: My Files
Submitted By: Anne Marie Charland
Rhubarb Cream Pie