Rhubarb Custard Pie V

Rhubarb Custard Pie V

21 Reviews 2 Pics
Recipe by  phaylock

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

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Adjust Servings

Original recipe yields 1 pie



  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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Reviews (21)

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the allrecipes staff

the allrecipes staff

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 realized this did not look right so I logged on to check similar recipes. Decided to add the WHITES and by this time, the yolks & sugar have stiffened. I added the whites anyway and it looks like scrambled eggs. It's in the oven now. Doesn't that sould good......chunks of hardened, cooked egg yolk on top of rhubarb and a crust.......yummy



Best way to use rhubarb.

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Amount Per Serving (8 total)

  • Calories
  • 223 cal
  • 11%
  • Fat
  • 6.6 g
  • 10%
  • Carbs
  • 38.7 g
  • 12%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 121 mg
  • 5%

Based on a 2,000 calorie diet



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Rhubarb Custard Pie II


next recipe:

Rhubarb Custard Pie IV