Rhubarb Custard Pie

Cindy Zofchak


Every spring as a child I couldn't wait to see the Rhubarb come up in our garden. My mother Bonnie would make the most delicious Rhubarb Custard Pie. We added a scoop of French Vanilla Ice Cream to the pie when we served it. Oh My Goodness...it is sooooo delicious!! You must try it yourself!!!


★★★★★ 2 votes

30 Min
1 Hr 10 Min


  • 3 c
    flour for pie crust
  • 2 1/2 stick
    butter, softened
  • 1 Tbsp
  • 1/3 c
  • 1

  • 5
    eggs slightly beaten with
  • 3 Tbsp
  • 1 3/4 c
    sugar added to egg mixture
  • 3/4 tsp
  • 4 c
    rhubarb cut into 1 inch pieces
  • 1/2 stick
    butter cut into pieces

How to Make Rhubarb Custard Pie


  1. Pie Crust: Put flour, butter, vinegar, water, and slightly beaten egg into a mixing bowl. Mix together with hands till formed into a ball. Divide into 2 pieces-(use 1/3rd of the crust for the lattice top for pie) Roll out larger piece on a floured board and place into a 10-inch pie pan.
  2. Filling: slightly beat eggs together and add milk. Stir in sugar, flour, nutmeg. Mix together. Add rhubarb. pour into pie shell. Dot with butter. Cover the pie with a full pie crust or Lattice Crust. Brush top of pie crust with beaten egg. (I wrap tinfoil around the outside edge of the crust so it doesn't get too dark. During the last 15 minutes of baking I remove the foil) Bake for 1 1/4 hour or until bubbly at 400 degree oven.
  3. Serve with French Vanilla Ice Cream.... mmmm mmmmm Good!!!

Printable Recipe Card

About Rhubarb Custard Pie

Course/Dish: Pies
Hashtags: #rhubarb #custard

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