Rhubarb Custard Pie

Kathie Carr

By
@kathiecc

My Mom made 2 types of rhubarb pies. One was the traditional 2 crust pie and the other was this yummy custard pie. It is different and was always my favorite.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

55 Min

Ingredients

2 large
beaten eggs
1 c
sugar
2 Tbsp
flour
1 c
half and half (or light cream)
1 tsp
vanilla
1/2 tsp
freshly grated nutmeg (ok to use dried ground nutmeg but freshly grated is so much better)
2 c
diced fresh rhubarb
1
(9 inch) unbaked pie shell

Directions Step-By-Step

1
Preheat oven to 425 degrees.

Beat together eggs, sugar, flour, half and half, vanilla, and nutmeg. Stir in rhubarb and pour all into pie shell.
2
Bake at 425 degrees for 10 minutes.

Reduce heat to 350 degrees and continue to bake for approximately 45-50 minutes longer. Filling should be slightly brown and should be puffed a bit. It should jiggle when pan is wiggled.

Remove from oven and cool before cutting. Serve with whipped cream or ice cream.

About this Recipe

Course/Dish: Pies