Rhubarb Custard Pie Recipe

Rhubarb Custard Pie

From pfanderson 16 years ago

A classic favorite from my childhood days. Original recipe from the first Betty Crocker recipe, modified.

Beat eggs with milk.
Mix flour and nutmeg into sugar.
Beat sugar mixture into egg mixture until smooth.
Add in rhubarb, stir to coat. [Optional: If you have the time to let this sit for 30-60 minutes before baking, the final result will have a smoother, more mellow flavor.]
Pour into 10" pie tin with crust.
Bake at 425*F for 15 minutes.
Reduce heat to 400*F, bake for another half hour.
Test for doneness with a toothpick halfway between the center and the edge. If there are no milky streaks, the pie is done. If not done, return to over and test every 5 minutes.

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vvock 12 years ago
I needed to add another 20 minutes of baking time and then it was good and added only 4 cups of rhubarb. I like more custard.
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pfanderson 16 years ago
Thank you. :) For me, I am kind of picky with my rhubarb. Love it stewed (we called that "sauce" growing up); the custard pie, and jelly. I also like it when mixed into jams with other fruit, for example gooseberry and rhubarb are glorious together!
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" It was excellent "
chefmeow ate it and said...
I love the sounds of this. I haven't found anything rhubarb that I didn't like. You have my 5. Great post.
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pfanderson Ann Arbor, MI

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Reviewed by 1 people

I love the sounds of this. I haven't found anything rhubarb that I didn't like. You have my 5. Great post.

chefmeow in Garland loved it