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Rhubarb Custard Pie III

Rhubarb Custard Pie III


Very easy to make!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spread rhubarb evenly across bottom of pastry shell. Set aside.
  3. In separate bowls beat egg yolks and egg whites. To yolks add sugar, salt, flour and milk. Mix well then gently fold in beaten egg whites. Pour mixture over rhubarb layer.
  4. Place pie in preheated oven. Bake 10 minutes, then lower heat to 350 degrees F (175 degrees C). Bake 40 to 50 additional minutes. Cool before serving.
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Delicious. Have been looking for this recipe, so much like what my mother made. I changed it a bit, used less milk (only 1 1/3 cup, added 1 tsp vanilla, 1 Tlbsp butter, and did not cook as long. Baked at 400 degrees for 8 min, then at 350 degrees for about 30 min. If it gets too brown, lower temp even more. This is a TRUE RHUBARB CUSTARD PIE!!!


This pie was really tasty, but it made way too much filling for a 9inch pie crust. I had to dump almost half of the milk mixture out for it to fit, even though I followed the recipe perfectly.


My husband really liked it but I thought it was too sweet (I like rhubarb to be tart). I had to bake the pie an additional 20 minutes to get the custard to set. The recipe doesn't specify how to beat the egg whites--glossy, soft peaks, stiff peaks? I beat them 'til glossy.