This was (and still is) a childhood favorite of mine always made by my Grandma Ruth Morrison.  She could make a pie crust that would flake better than anyone I knew!   It was something she would make year-round for special occasions and sometimes “just because”.  Grandma always served it with vanilla ice cream – great for June which we celebrate as Dairy Month!

Here are a few dairy tidbits:

  • June Dairy Month is an annual celebration that began in 1937 and serves as a time to reflect on dairy foods and the industry that makes it possible.
  • Dairy is real nutrition
    Together, milk, cheese and yogurt deliver nine essential nutrients in a variety of tasty, affordable and convenient options.  Three of the nutrients dairy foods provide – calcium, potassium and vitamin D – have been coined as “nutrients of concern” by the 2010 Dietary Guidelines for Americans.
  • Dairy is fresh
    It takes less than 48 hours for milk to travel from the farm to the grocery store. This means families are guaranteed a fresh, nutritious product every time they shop the dairy aisle.
  • Dairy is natural
    Milk is a natural source of high-quality protein for healthy muscles and calcium for strong bones (8 grams protein and about 300 mg calcium per 8 ounces).
  • Should I be worried about hormones in milk?
    The World Health Organization (WHO) and the U.S. Food and Drug Administration (FDA) assure families and individuals that we need not worry about hormones in food. For example, 90 percent of hormones are destroyed during pasteurization of milk. The rest of the hormones are broken down during digestion. In fact, there are no differences between milk produced by hormone-treated and untreated cows according to FDA studies.

ENJOY making the pie!!


Grandma Ruth’s Rhubarb Cream Pie



Pie Crust:
2c flour sifted
1t  salt
2/3c Crisco or lard
7T cold water


Pie Filling
1 1/2 C sugar
1/2 t nutmeg
3T flour
1 T butter, melted
3 C cut rhubarb
2 well-beaten eggs


Pie Crust:

  1. Sift flour & salt, add Crisco and cut until pea size.
  2. Add cold water 1T at a time to the dough mixture.
  3. Roll out on floured paper.

*Makes 2 crusts and freezes well.

Pie Filling:

 Blend the sugar, nutmeg, flour, butter and rhubarb. 


Pour into pie unbaked pie crust.


THEN pour well-beaten eggs over the top of the rhubarb mixture.


Bake at 450 degrees for 10 minutes, then at 350 degree for 30 minutes.


Tastes great served warm with a scoop of vanilla ice cream!





Leave a Reply


Your Name (required)

Your Email (required)

Topics you care about