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: 32 Sweet and Tart Rhubarb Dessert Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
Originally published as Rhubarb Custard Pie in Reminisce July/August 1993, p51
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Reviewed Jun. 6, 2014
Reviewed Jun. 15, 2012
"Was absolutly wonderful. Just like my mother made."