BILL LOCKHART'S RHUBARB CREAM PIE
Bill died in 1980 at the age of 90. Although many in the Annapolis Valley of Nova Scotia remember him as a railway engineer, many also still treasure his recipes.

1 1/2 cups sugar
3 Tbsp flour
1/2 tsp. nutmeg
1 Tbsp. butter
2 eggs, well beaten
3 cups rhubarb, finely diced
Plain pastry for 2 crust pie.

Blend sugar, flour, nutmeg, and butter. Add the eggs and blend until smooth.
Line a 9" pie plate with pastry. Add the diced rhubarb.
Pour egg mixture over the rhubarb.
Top with pastry in a lattice style or plain as desired.
Bake in a very hot oven (450°F) for 10 minutes then reduce heat to 350°F and cook for 30 minutes more.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE