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.
Recommended: Top 10 Rhubarb Recipes
- 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
- 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.
Originally published as Rhubarb Custard Pie in Reminisce July/August 1993, p51
Reviews for Rhubarb Custard Pie
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jun. 6, 2014
Reviewed Jun. 15, 2012
"Was absolutly wonderful. Just like my mother made."