Peoria Rhubarb Cream Pie - cooking recipe

Ingredients

1 (9-inch) single crust unbaked pie shell
1 1/2 c. sugar
1/4 c. flour
3/4 tsp. nutmeg
3 slightly beaten eggs
4 c. sliced fresh rhubarb or thawed and drained frozen rhubarb

Preparation

Prepare pie shell.
In large mixing bowl, stir together the sugar, flour and nutmeg.
Add eggs and blend well.
Gently stir in rhubarb.
Turn mixture into pie shell.
In small bowl, stir together 1 1/2 cups flour and 1/4 cup sugar.
Cut in 1/3 cup margarine.
Sprinkle over top of pie.
Cover edge of pie with foil to prevent overbrowning.
Bake in 400\u00b0 oven for 20 minutes. Remove foil and reduce heat to 375\u00b0 and bake for another 25 minutes or until topping is golden.