Peoria Rhubarb Cream Pie
A delightful rhubarb cream pie featuring a sweet, tart filling topped with a crunchy streusel, perfect for spring gatherings and dessert lovers craving fruity comfort.
Ingredients
Instructions
- Prepare the pie shell and set aside.
- In a large mixing bowl, stir together the sugar, flour, and nutmeg.
- Add the eggs and blend well.
- Gently stir in the sliced rhubarb.
- Pour the mixture into the prepared pie shell.
- In a small bowl, stir together 1 1/2 cups flour and 1/4 cup sugar.
- Cut in 1/3 cup margarine until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the pie filling.
- Cover the edge of the pie with foil to prevent overbrowning.
- Bake in a 400°F oven for 20 minutes.
- Remove the foil and reduce the oven temperature to 375°F.
- Bake for an additional 25 minutes or until the topping is golden brown.
Tips & Substitutions
For a smoother filling, make sure to slice the rhubarb thinly. If rhubarb is out of season, you can substitute it with frozen rhubarb, just thaw and drain excess moisture before adding it to the mix. Consider adding a teaspoon of vanilla extract for extra depth or a sprinkle of cinnamon for warmth. This pie is a great way to use up any extra rhubarb you might have.
Serving Suggestions
Serve the Peoria Rhubarb Cream Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast to the tartness of the rhubarb. It pairs beautifully with a glass of iced tea or lemonade. For a complete meal, consider serving it after a light lunch of Caesar Pasta Salad or alongside a slice of Cherry Creme Pie for dessert.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place individual slices in a microwave for about 30 seconds or warm the whole pie in a 350°F oven for about 10-15 minutes until heated through. Enjoy it cold or warm, as both are delightful.
Nutrition & Diet Analysis (per serving)
Each serving of Peoria Rhubarb Cream Pie contains roughly 635 calories, with 17g protein, 119g carbohydrates, and 10g fat. It is an excellent source of iron (36% of the Daily Value), protein (35% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of calcium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb for this recipe. Just make sure to thaw it and drain any excess liquid before adding it to the filling. This helps prevent the pie from becoming too watery. Frozen rhubarb will still provide the same tart flavor and texture, making it a convenient alternative when fresh rhubarb is unavailable.
How do I know when the pie is done baking?
The pie is done when the topping is golden brown and the filling is bubbling slightly. After the initial 20 minutes at 400°F, reducing the temperature to 375°F for an additional 25 minutes allows for even cooking and ensures the crust is fully baked. Keep an eye on it to prevent overbrowning.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie up to a day in advance. Bake it and let it cool completely, then cover it and refrigerate. Allow it to come to room temperature before serving, or reheat it in the oven for a warm dessert. This is a great way to save time if you're hosting a gathering.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).