Rhubarb Cream Pie


Rhubarb Cream Pie


3 cups rhubarb
3 eggs (separate out the white of one)
2 cups sugar
1/4 cup butter
1/2 tsp salt
1/2 cup flour
3 Tbsp heavy cream
1 Tbsp orange juice (preferably from an actual orange)
1/2 tsp cinnamon
2 unbaked pie crusts


Mix all ingredients except the rhubarb really REALLY well. Then fold in the rhubarb. Pour into a pie crust, then top with another pie crust. Brush the egg white onto the top pie crust, then sprinkle it with cinnamon and sugar. Bake at 375 degrees for 30 minutes. Reduce temp to 325 degrees and bake for another 20 minutes.

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