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Best Rhubarb Pie Recipe

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MY MOTHER always made Rhubarb Custard Pie with the first rhubarb picked. It's one of my earliest memories of a favorite treat, so I feel lucky to have this recipe. Mother was famous for her gorgeous pies. Unfortunately, she didn't write down most of her recipes...just "a handful of this" and "a dab of that" until it feels "just right" guided her creations. -Dolly Piper, Racine, Wisconsin

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Best Rhubarb Pie Recipe

Prep: 15 min. Bake: 45 min.

Yield: 6-8 Servings

15 45 60

Ingredients

1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening
1/4 cup cold water
3 to 4 cups diced fresh or frozen rhubarb, thawed and drained
1-1/2 cups sugar
2 eggs
2 tablespoons cornstarch
3/4 teaspoon ground nutmeg

Directions

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss lightly with a fork until the dough forms a ball.
On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Spoon rhubarb into pie shell.
In a small bowl, beat the sugar, eggs, cornstarch and nutmeg. Pour over rhubarb. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly. Yield: 6-8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 piece) equals 377 calories, 14 g fat (4 g saturated fat), 53 mg cholesterol, 92 mg sodium, 60 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Rhubarb Custard Pie in Reminisce March/April 1998, p49

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Best Rhubarb Pie

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Reviewed on Jun. 06, 2013 by lpinette920

The crust was great but the filling was full of water or juice from the rhubarb. I cooked it for 45 minutes and the crust was done. Is there a part of this recipe that is missing? Help!!!!

Reviewed on Sep. 15, 2012 by Tanger0578

This was EXCELLENT. I added a crust on top though.

Reviewed on Sep. 09, 2012 by jsouba

Wow, this was so good! So easy to make and tasted amazing. It is definately something i'll make again!

Reviewed on Jun. 14, 2011 by nancyleew

I'm not sure what went wrong but I followed the directions precisely. The filling was runny & the top was crusty like a meringue. I was so disappointed as this is the first year I was able to use my own rhubarb crop and the rhubarb itself was great.

Reviewed on Apr. 13, 2010 by t-macka

I forgot to add that I often add granny smith apples along with the rhubarb.

Reviewed on Apr. 13, 2010 by t-macka

I have to make six pies at a time because all my family like it so much that they all want one to take home with them.

Reviewed on Mar. 07, 2009 by mkmac4

Rhubarb Custard Pie

1 pound rhubarb, rinsed and sliced
1 (9-inch) unbaked pie crust
1 cup granulated white sugar
3 large eggs
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon vanilla extract

Preheat oven to 350Â°F.
Place rhubarb evenly in pie crust; set aside.
In a mixing bowl, combine sugar, flour, cinnamon, and salt; set aside. In a glass measuring cup, whisk together eggs and vanilla, then blend with sugar mixture. Pour over rhubarb and bake for 30 minutes or until rhubarb is tender and center is set. Remove from oven and let cool.

Makes 8 servings.