Rating: 4.5 stars 4.3
38 Ratings
  • 5 star values: 26
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3

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.

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

361 calories; protein 3.2g; carbohydrates 50.1g; fat 16.8g; cholesterol 55mg; sodium 293.1mg. Full Nutrition
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