Lorene Skinner’s Rhubarb Cream Pie

Ingredients

• 1 9-inch unbaked pie shell
• 2 1/2 cups rhubarb, cut fine
• 1 1/4 cups sugar
• 1/3 cup plus 1 tablespoon flour
• 1 cup half-and-half

Steps

1. Mix sugar, flour and cream.
2. Stir in rhubarb and pour into pie shell.
3. Bake 30 minutes at 400 degrees F.
4. Reduce heat to 350 degrees F. and bake 30 minutes longer or until set like custard.
5. Allow to cool before cutting.

Notes

From a printed recipe (Quincy Herald-Whig, Sunday, May 12, 1985, Page 8) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.