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Best Rhubarb Pie

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


  • 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


  • 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.
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.
Nutrition Facts
1 piece: 377 calories, 14g fat (4g saturated fat), 53mg cholesterol, 92mg sodium, 60g carbohydrate (38g sugars, 2g fiber), 4g protein.

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Average Rating:
  • scurrie
    Mar 15, 2019

    Where does the sour cream come in. Sure not in the recipe

  • $naugas68
    Jun 5, 2016

    This was horrible. I wish I would have read the reviews before making this pie. The pie was nothing but a puddle of liquid. I even baked it an extra 10 minutes, but it still was pile of soup. Do Not Make this - a total waste of precious rhubarb and your evening's dessert needs to be thrown out. O stars, but it wasn't offered.

  • gjulie15
    Jun 12, 2015

    This was the easiest recipe ever. I used my food processor for the crust so quick and easy cleanup. It came out sweet tart and creamy. Will make this again.

  • sfossen1
    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 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!

  • AnnieLou519
    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!!

  • dsuddeth
    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.....

  • lpinette920
    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!!!!

  • Tanger0578
    Sep 15, 2012

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

  • jsouba
    Sep 9, 2012

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

  • nancyleew
    Jun 14, 2011

    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.