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rhubarb custard pie

(3 ratings)
Recipe by
Kathie Carr
North Liberty, IN

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 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 55 Min

Ingredients For rhubarb custard pie

  • 2 lg
    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
  • 1
    (9 inch) unbaked pie shell

How To Make rhubarb custard pie

  • 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.

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