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Rhubarb Custard Pie IV

Rhubarb Custard Pie IV

Carolyn

Carolyn

A creamy rhubarb pie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread rhubarb evenly across unbaked pastry shell.
  3. In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
  4. Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SLHORN
42

SLHORN

5/14/2004

I LOVE this recipe. This is nearly identical to a Rhubarb Cream Pie recipe passed down through my family. Mine has a 1/2 cup more sugar, 1 more Tbl flour and 1 Tbl butter and 1 cup more of rhubarb and I bake it in a 10 inch. This is a family favorite and many people who normally don't like rhubarb pies have loved this one.

jillbilly
22

jillbilly

5/25/2007

This recipe is fantastic. If you like your pie intensely fruity without the underlying bitterness that can accompany rhubarb, this is the one! I used half frozen and half fresh rhubarb, resulting in 4 cups of fruit, and I didn't experience any of the problems mentioned (flat pie, spillover) by previous reviewers. I pre-baked the shell for 15 mins to prevent sogginess. I cut the scraps into shapes for a loose top, and sprinkled cinnamon-sugar over the whole thing. The egg mixture mellowed the rhubarb, yet intensified the fruity tartness. Great!

REDFRECKLEMOM
19

REDFRECKLEMOM

4/14/2003

This was a great change from plain rhubarb pie -- I added strawberies, too, from teh freezer - YUM!! Also - only use a 9-inch pie pan. The only one I would find was a 10-11 inch glass one and the pie was rather flat! (But delicious!) I can't wait to try it with fresh rhubarb again soon!

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