Rhubarb Custard Pie Recipe

Rhubarb Custard Pie Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

In Grandmother's day, rhubarb was considered a "spring tonic". Although it's technically a vegetable, it is usually served as a fruit. At our house, we used the first rhubarb of the season to make this pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch.

[X]

Rate Rhubarb Custard Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Rhubarb Custard Pie Recipe

Prep: 20 min. Bake: 50 min.

Yield: 6-8 Servings

20 50 70

Ingredients

3 eggs
3 tablespoons milk
2 cups sugar
3 tablespoons quick-cooking tapioca
Pastry for double-crust pie (9 inches)
4 cups diced fresh or frozen rhubarb
2 teaspoons butter
Half-and-half cream, optional
Cinnamon-sugar, optional

Directions

In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter.
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired.
Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. 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 501 calories, 17 g fat (7 g saturated fat), 93 mg cholesterol, 239 mg sodium, 83 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Rhubarb Custard Pie in Reminisce July/August 1993, p51