Rhubarb Custard Pie II

Rhubarb Custard Pie II

53 Reviews 2 Pics
Shirley Doerscher
Recipe by  Shirley Doerscher

“My husband's favorite.”

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Ingredients

Adjust Servings

Original recipe yields 1 10-inch pie

Directions

  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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Reviews (53)

Rate This Recipe
Barbara T
55

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.

CALHOUNABODE
39

CALHOUNABODE

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.

JLESTER1
25

JLESTER1

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 492 cal
  • 25%
  • Fat
  • 18.5 g
  • 28%
  • Carbs
  • 76.7 g
  • 25%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 84 mg
  • 28%
  • Sodium
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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