Mom's Rhubarb Custard Pie

Linda Smith


Mom made this pie every sring when the rhubarb came up it was always one of my favorites. I now make it for her as she doesn't bake any more. Hope you enjoy it also.


★★★★★ 1 vote

35 Min
1 Hr


  • 1cup c
    all purpose flour
  • 1/3 c
  • 1/4 c
    cool water

  • 4 c
    fresh rhbarb
  • 11/2 c
  • 3 large
  • 2 Tbsp
    all purpose flour [heaping]

  • 1/2 c
    all purpose flour
  • 1/2 c
    oat meal
  • 1/2 c
    brown sugar
  • 1/4 stick
    butter, softened

How to Make Mom's Rhubarb Custard Pie


  1. Add flour, dash of salt,and crisco together cut crico in till it looks like peas.
  2. Add cool water with fork mix to form a ball.
  3. Put on floured surface and roll with rolling pin till round and fits in pie pan. Flute edges and cut off excess.[ Or use store bought pie crust.]
  4. Pour boiling water into bowl with 4 cups rhubarb. [let stand 10 min.] Drain
  5. Mix flour, sugar, and eggs add drained rhubarb mix well. Pour into pie shell.
  6. Mix flour, brown sugar,and oatmeal in a bowl.Using fork or fingers cut in butter till mixed well .Spead over filling.
  7. Bake at 350 degrees 1 hr. or untill knife comes out clean.

Printable Recipe Card

About Mom's Rhubarb Custard Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

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