Fresh out of the garden, and fresh out of the oven... this season we're making our delicious Rhubarb Cream Pie found in our Westwynd Farm Cookbook. Savor a sweet tart taste of spring on the farm! Yum! Try it out for yourself.
Ingredients
9 inch unbaked pie shell
4 cups rhubarb
1 1/3 cup sugar
1/3 cup flour
pinch salt
2 eggs
1 cup sweet cream
cinnamon sugar
Directions
Wash rhubarb and cut into 1/2 inch pieces.
Place pieces in unbaked pie shell.
Mix remaining ingredients in blender and pour over rhubarb.
Sprinkle cinnamon sugar over top.
Bake at 400 degrees for 45 minutes.
From our kitchen to yours, enjoy!