Rhubarb Custard Pie II

Rhubarb Custard Pie II


"My husband's favorite."


servings 492 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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  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.
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  1. 63 Ratings


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 sha...

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...

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.

So good. I made a crumb topping for the top pie crust (mixed melted butter, brown sugar, and flour to make crumbs) instead of making a double pastry crust. I like the contrast of the crumbs an...

Absolutely wonderful! Of course you must start with a good crust. I,too, mixed the sauce with the rhubarb before filling. Easy and delicious!!

WOW. This is the best pie I've *ever* had!!! I followed the suggestions of others and mixed the rhubarb with the custard before adding it to the pie crust. This would make a great recipe for an...

this is just the best recipe for rhubarb custard pie, very fast and easy, my family loved it

Easy recipe - just like Grandma's. I mixed the rhubarb and custard together before putting in the pan - don't know if that makes any difference. But great, simple, and delicious!

Easy to make. Had all the ingredients on hand. Great taste - sweet and tangy. A good way to use up your rhubarb! Lasts a long time in the fridge and doesn't get soggy!