Rhubarb Custard Pie V

Rhubarb Custard Pie V

phaylock 0

"This recipe has been in our family for years! Love it!"


servings 223 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Spread rhubarb pieces evenly into pie shell.
  3. In a medium bowl, combine sugar, flour, and cinnamon. Mix well, then stir in eggs. Pour mixture over rhubarb layer.
  4. Bake in preheated oven for 40 to 45 minutes until filling is set.
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  1. 25 Ratings


We have fixed this recipe to indicate using the whole eggs instead of just the yolks.

Ok.....Am I the only one stupid enough to question the eggs in the ingredients saying 2 EGGS, BEATEN and in the directions it saying ADD EGG YOLKS (only)??? Well, I added yolks "only" and reali...

Best way to use rhubarb.

This pie, made with the first fruits of spring, is a delicious, delightful reward for enduring the long MN winter! Excellent recipe-probably the easiest pie I've ever made(especially if you use ...

I love this recipe because the rhubarb isn't diluted with strawberries etc. I do add more cinnamon to mine, but otherwise the recipe is perfect and crazy simple to make. Between my husband and I...

Thought I had the best recipe - I am throwing my old recipe away. This tops it. Like the cinnamon in this.

It was very good

If you like rhubarb - you'll love this pie. I sprinkle with cinnamon/sugar before baking too.

My first experience cooking with rhubarb. I have never liked the taste of it before but thought I'd try this recipe out for my husband. Turns out, I loved it! Added a little more cinnamon plu...