Rhubarb Custard Pie II

Rhubarb Custard Pie II

Shirley Doerscher 0

"My husband's favorite."

Ingredients {{adjustedServings}} servings 492 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 76.7g
  • 25%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Roll out pastry for bottom crust, and place in a pie dish. Place rhubarb in crust.
  2. In a large bowl, beat the eggs slightly. Mix in sugar, flour, vanilla, milk, and butter or margarine. Pour mixture over rhubarb. Cover with top crust, and seal the edges.
  3. Bake at 400 degrees F ( 205 degrees C) for 50 to 60 minutes.
Tips & Tricks
Peanut Butter Cookie Pie

Allrecipes cook Kelly shares her Peanut Butter Cookie Pie recipe.

Homemade Fresh Pumpkin Pie

See how to make homemade pumpkin pie using fresh pumpkins.

Rate recipe

Your rating


Reviews 55

  1. 62 Ratings

Barbara T

I made this pie to take to a church picnic. The kudoes I got....wow! One man said he had eaten rhubarb pie all his life and this recipe far surpassed any he had ever eaten and would I please share the recipe with his wife. I have to admit, I thought it was excellent too. However, I too mixed the rhubarb with the custard mixture before putting it in the pie crust.


Beautiful and delicious! When I cut up my rhubarb, I only had 2 cups, so I threw in some raspberries I had in the freezer. I tossed it all w/ the custard mixture before pouring into the crust. I used a shortening crust, made a lattice top, sprinkled w/ sugar. The custard really cuts the tart sweetness of the fruit. I will definitely use this recipe again.


I've had alot of rhubarb pie since childhood, and thought to try something different. The vanilla overpowered the rhubarb in my opinion. The texture was great....i would omit vanilla next time.