Best Rhubarb Pie Recipe
Best Rhubarb Pie Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Rhubarb Custard Pie in Reminisce March/April 1998, p49

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.

Reviews for Best Rhubarb Pie

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Sep. 12, 2014

"I love the recipe!!! I've made about 10 of these pies for my family and friends love it! Oh and to the ones that say the pie is runny after you take it out of the oven...it needs at least a 1/2 hour to set and get thick!! Once its thick...don't blink because it'll be gone before you know it!! Hahaha!"

MY REVIEW
Reviewed Jun. 16, 2014

"I agree with the rater below. I have made this recipe twice following it EXACTLY and I threw the runny, gloppy mess OUT BOTH TIMES!!"

MY REVIEW
Reviewed Jul. 29, 2013

"I made this today and it took almost 90 minutes to make and it was still yokey in the middle...Very bad recipes. Oh... and I had used the last of my rhubarb on this....."

MY REVIEW
Reviewed Jun. 6, 2013

"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!!!!"

MY REVIEW
Reviewed Sep. 15, 2012

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

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