Rhubarb Custard Pie I

4.4
(38)

My ex-mother-in-law used to make this for me. It's not a milk custard type, and it's not like a regular rhubarb pie. It's just fantastic! Fresh or frozen rhubarb may be used.

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3
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Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
Servings:
8
Yield:
1 to 9 - inch pie

Ingredients

  • 2 ½ cups rhubarb, cut into 1/2 inch pieces

  • 2 egg yolks

  • 1 cup white sugar

  • 2 ½ tablespoons all-purpose flour

  • 1 tablespoon butter

  • 2 (9 inch) unbaked pie crusts

Directions

  1. Beat egg yolks to a thick froth. Gradually beat in the sugar, flour, and melted butter or margarine. If using fresh rhubarb, use 3 tablespoons flour; if using frozen rhubarb, only use 2 tablespoons. Stir in rhubarb pieces.

  2. Dump rhubarb mixture into an unbaked, chilled pie shell. Cover filling with top crust. Flute and vent the pie.

  3. Bake on bottom rack of oven at 425 degrees F (220 degrees C) for 10 minutes, then at 375 degrees F (190 degrees C) for 30 minutes. Cool somewhat before cutting.

Nutrition Facts (per serving)

361 Calories
17g Fat
50g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 361
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 17%
Cholesterol 55mg 18%
Sodium 293mg 13%
Total Carbohydrate 50g 18%
Dietary Fiber 1g 4%
Total Sugars 25g
Protein 3g
Vitamin C 3mg 15%
Calcium 48mg 4%
Iron 1mg 3%
Potassium 165mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.