Rhubarb Cream Pie

Rhubarb Cream Pie


"This recipe was passed down from my grandmother and enjoyed whenever served."


servings 317 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 54.8g
  • 18%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
  3. Bake in preheated oven for 50 to 60 minutes.
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  1. 38 Ratings


This is almost identical to my grandmother's recipe, but hers calls for 3 cups rhubarb, only 3 T. flour and two eggs. This might eliminate the spill-over encountered by another reviewer. It sh...

What a wonderful pie! In fact, my fiance cannot have enough of it! ;)... The only thing negative about this pie (except the fact that it disappears too fast!) is that the "custard" almost alway...

I changed this recipe just a little and it turned out great. Instead of 4 cups of rhubarb, I used 2 cups rhubarb and 2 cups sliced strawberries. After 50 minutes the pie was nice and brown and...

I used frozen rhubarb, so I pre-cooked the fruit, flour and all splenda in micro at High for about 9 minutes, stirring at 3 min. intervals. I added 2 TBLS cream to the eggs and stirred that into...

This pie is so good. I made it for my dad because he requested it, not knowing there really was such a thing as rhubarb cream pie. The hardest part of making the pie is the crust. The best pa...

My mother-in-law has been using this same recipe since she was in college! I just made it for the first time yesterday. I made two! It took under five minutes (once the rhubarb was chopped) and ...

I just went to a family reunion-lots of farm wives with rhubarb recipes that are "just in their heads" They wont share. Now I've found one that will hold up to theirs. Fantastic!!

This is an old recipe -- I know my grandma used to make it. However, when I make it EVERY TIME it is RUNNY! So soupy you can't really even cut it but have to "scoop it out." It's still delish...

This was awful.