Rhubarb Custard Pie I

Rhubarb Custard Pie I

Ella 0

"My ex-mother-in-law used to make this for me. It's not a milk custard type, and it's not like a regular rhubarb pie. It's just fantastic! Fresh or frozen rhubarb may be used."

Ingredients 1 h {{adjustedServings}} servings 361 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Beat egg yolks to a thick froth. Gradually beat in the sugar, flour, and melted butter or margarine. If using fresh rhubarb, use 3 tablespoons flour; if using frozen rhubarb, only use 2 tablespoons. Stir in rhubarb pieces.
  2. Dump rhubarb mixture into an unbaked, chilled pie shell. Cover filling with top crust. Flute and vent the pie.
  3. Bake on bottom rack of oven at 425 degrees F (220 degrees C) for 10 minutes, then at 375 degrees F (190 degrees C) for 30 minutes. Cool somewhat before cutting.
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Reviews 31

  1. 33 Ratings


My Mom found this recipe when she first got married in 1938. It was from the "American Woman's Cook Book" which is an old 3" thick green book that has seen better days, but is still in my cupboard. The rhubard pie is just as good now as it was in 1938. The only hint I can tell you is to add a tablespoon or so of flour and one of sugar in the bottom of the pie crust before you add the filling. Mom said that keeps the crust from getting soggy. Now I have to go out and find some rhubarb. I NEED to make this again.


This pie is so good! It's just like my mom used to make...just one comment - make sure you let it cool completely before cutting it or it will be too runny.


To be fair, I can't really rate this recipe because I modified it quite a bit. I wanted to share my version since it turned out very good. Preheat oven to 425. Beat 3 egg yolk till pale yellow, add 1 c white sugar, 3 T milk. Beat until smooth. Add 1/2 c more white sugar and 1/4 c flour and beat until smooth. Add 1 T milk, 1/4 c white sugar, 1/4 t cinnamon, 1 t vanilla. Beat until smooth. Stir in 2 1/2 c sliced rhubard (0.5 inch pieces). Pour into prepared pie shell (I used Baker's Secret Pie Crust from this site-- perfect!!), dot with 2 T butter. Cover with second pie crust. Brush with milk and sprinkle white sugar on top. Bake on bottom rack of oven at 425 for 10 minutes. Drop temperature to 375 and bake until crust turns golden brown, approximately 40 more minutes. Watch the time carefully at the end because if you overdo it, the top might collapse in a bit (and it just doesn't look as nice). Hope you enjoy this.