Rhubarb Custard Pie

Kathie Carr


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.


★★★★★ 3 votes

20 Min
55 Min


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

How to Make Rhubarb Custard Pie


  • 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.

Printable Recipe Card

About Rhubarb Custard Pie

Course/Dish: Pies

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