Rhubarb Cream Pie

Just another way to use up my rhubarb.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2  tablespoons butter
• 1  cup rhubarb, diced
• 1  cup sugar
• 1⁄2 cup water
• 1⁄4 cup sugar
• 1  egg
• 1⁄8 teaspoon salt
• 1⁄4 cup  cream
• 2  tablespoons cornstarch

• TOPPING

• 1  cup  whipping cream, whipped
•  nutmeg, if desired
• 1 (9 inch)  pie shells, baked

Directions

1. Cook first 4 ingredients together until rhubarb is tender.
2. Mix other filling ingredients together, add to cooking mixture, and bring to a boil again.
3. When cold, pour into pie shell.
4. Top with whipped cream and sprinkle with nutmeg.
5. Chill then serve.