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My Grandma passed away at the age of 94. She was a wonderful cook and I was lucky enough to inherit her recipes. Many date back to the 1940s and 50s. Grandma prepared them in a charming country kitchen with no running water and most of her produce came from her garden, not from the grocery store. These are made-from-scratch recipes. I wish I had spent more time with her in the kitchen and . . . I wish I had spent more time with her for so many other reasons.

Saturday, July 3, 2010

Dessert - Rhubarb Cream Pie

1 1/2 cup sugar
3 Tbsp flour
1/2 tsp nutmeg
1 Tbsp butter
2 eggs (well beaten)
3 cups cut rhubarb

Blend sugar, flour, nutmeg, eggs, and butter.  Beat smooth.  Pour over rhubarb in a pastry lined pan.  Top with crust.  Bake in hot oven at 450 degrees 10 minutes, then 300 degrees for about 30 minutes.
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