Rhubarb Custard Pie Recipe

5 2 1
Rhubarb Custard Pie Recipe
Rhubarb Custard Pie Recipe photo by Taste of Home
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Rhubarb Custard Pie Recipe

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5 2 1
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 rhubarb
  • 2 teaspoons butter or margarine
  • Light cream, optional
  • Cinnamon-sugar, optional

Directions

In a mixing bowl, beat eggs lightly; blend in milk. Combine sugar and tapioca; stir into egg mixture. Place bottom pastry in a pie plate; add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. Cover with top pastry. make slits in top for steam to escape. If desired, brush pastry with light cream. 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. Store in the refrigerator. 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 July/August 1993, p51

Nutritional Facts

1 piece: 501 calories, 17g fat (7g saturated fat), 93mg cholesterol, 239mg sodium, 83g carbohydrate (53g sugars, 1g fiber), 5g protein.

  • 3 eggs
  • 3 tablespoons milk
  • 2 cups sugar
  • 3 tablespoons quick-cooking tapioca
  • Pastry for double-crust pie (9 inches)
  • 4 cups diced rhubarb
  • 2 teaspoons butter or margarine
  • Light cream, optional
  • Cinnamon-sugar, optional
  1. In a mixing bowl, beat eggs lightly; blend in milk. Combine sugar and tapioca; stir into egg mixture. Place bottom pastry in a pie plate; add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. Cover with top pastry. make slits in top for steam to escape. If desired, brush pastry with light cream. 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. Store in the refrigerator. 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 July/August 1993, p51

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Crystalschmitt User ID: 7837907 15354
Reviewed Jun. 6, 2014

"Awsome"

MY REVIEW
hideandseak User ID: 6273766 16970
Reviewed Jun. 15, 2012

"Was absolutly wonderful. Just like my mother made."

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