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RHUBARB CREAM PIE
1 pie crust,* unbaked
1 1/2 cup sugar
1 cup cream or 2% evaporated canned milk
3/8 cup flour
3/8 tsp salt
4 cups chopped rhubarb
Preheat oven to 425 degrees F.
Line pie pan with pastry* (don't prick any holes in it).
Place sugar, cream or evaporated milk, flour, and salt in a saucepan and cook until thick.
Add rhubarb and simmer until rhubarb starts to soften.
Pour into shell. This pie LOVES to boil over so place the pie pan on a cookie sheet.
Bake at 425 degrees F for 12 minutes.
Reduce heat to 350 degrees F and bake for 20 minutes or until rhubarb is cooked and crust browned.
*Note from source: I think you need a 10-inch deep shell for this. The recipe doesn't actually say. I've actually got two different sets of measurements and of course I don't remember what the difference is. I haven't made it for awhile.
Adapted from source: Heather W
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