rhubarb custard pie

Name: Rhubarb Custard Pie
Prep time: 20 min
Cook time: 55 min
Yield: 8
Ingredients: 2 large beaten eggs; 1 cup(s) sugar; 2 tablespoon(s) flour; 1 cup(s) half and half (or light cream); 1 teaspoon(s) vanilla; 1/2 teaspoon(s) freshly grated nutmeg (ok to use dried ground nutmeg but freshly grated is so much better); 2 cup(s) diced fresh rhubarb; 1 - (9 inch) unbaked pie shell

(3 RATINGS)

123 Pinches 1 Photo

Kathie Carr

North Liberty, IN

Updated on Mar 12, 2012

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.

Rate

prep time 20 Min

cook time 55 Min

method ---

yield 8 serving(s)

Ingredients

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

How To Make rhubarb custard pie

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.

Step 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.
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