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My review
Rhubarb Custard Pie I
Ella
"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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Ingredients
1 h servings 361Original recipe yields 8 servings (1 - 9 inch pie)
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- US
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Directions
{{model.addEditText}} Print- 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.
- Dump rhubarb mixture into an unbaked, chilled pie shell. Cover filling with top crust. Flute and vent the pie.
- 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.
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Reviews
Read all reviews 3337 Ratings
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Most helpful positive review
5/1/2005
My Mom found this recipe when she first got married in 1938. It was from the "American Woman's Cook Book" which is an old 3" thick green book that has seen better days, but is still in my cupbo...
Most helpful critical review
6/6/2010
I only added 3/4 c. of sugar, but it was still way too sweet. I tried the rhubarb pie from allrecipes that calls for 1 1/3 c. sugar per 4 cups of rhubarb and that ratio was much better.
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5/1/2005
My Mom found this recipe when she first got married in 1938. It was from the "American Woman's Cook Book" which is an old 3" thick green book that has seen better days, but is still in my cupbo...
6/4/2002
This pie is so good! It's just like my mom used to make...just one comment - make sure you let it cool completely before cutting it or it will be too runny.
5/29/2003
To be fair, I can't really rate this recipe because I modified it quite a bit. I wanted to share my version since it turned out very good. Preheat oven to 425. Beat 3 egg yolk till pale yello...
2/26/2002
This pie was awesome!! It had a great sweet yet tart flavor. I will definitely use this recipe again. I added a cup more of rhubarb to fill in the pie plate a little more.
7/11/2006
Sooooo yummy!!! I've made this pie 3 times in the last 2 weeks. I added an extra tbspn of flour to thicken the recipe and sprinkled the crust with 1 tbspn of flour and 1 tbspn of sugar, just li...
5/16/2004
This is the first time I have cooked with rhubarb, I thought it would be really hard and turn out sour. This receipt rocks. My mother-in-law said it was the best she's had. I am making it for...
6/6/2010
I only added 3/4 c. of sugar, but it was still way too sweet. I tried the rhubarb pie from allrecipes that calls for 1 1/3 c. sugar per 4 cups of rhubarb and that ratio was much better.
6/24/2000
This is like my Mother used to make,and I have been looking a long time for it!