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Rhubarb Custard Pie

 Rhubarb Custard Pie
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.
6-8 ServingsPrep: 20 min. Bake: 50 min.

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.

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Rhubarb Custard Pie (continued)

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.