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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Rating:
★★★★★ 3 votes
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

Step-By-Step

1Preheat oven to 425 degrees.

Beat together eggs, sugar, flour, half and half, vanilla, and nutmeg. Stir in rhubarb and pour all into pie shell.
2Bake 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