CHEF JEFF -- ONE BYTE AT A TIME: Rhubarb Cream Pie

Here's a recipe for all those rhubarb fanatics who just can't get enough of that spring delight that's become part of so many desserts.

Rhubarb Cream Pie

1½ cups sugar

3 tablespoons flour

¾ teaspoons nutmeg

1 tablespoon butter

2 eggs, well-beaten

3 cups cut up rhubarb, mixed with a little flour pastry for double 9-inch pie crust

Blend sugar, flour, nutmeg and butter.

Add eggs to mixture and beat until smooth. Add rhubarb and gently stir in.

Pour into 9-inch pastry-lined pie pan. Top with pastry and seal edges together, cut slits in top crust for steam to escape.

Brush lightly with cream and sprinkle with sugar.

Bake for 10 minutes in 450-degree oven, lower temperature to 350 degrees and bake for an additional 30 minutes, until crust is golden brown and filling is bubbly.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.