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My review
Rhubarb Custard Pie II
Shirley Doerscher
"My husband's favorite."
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Ingredients
servings 492 calsOriginal recipe yields 8 servings (1 10-inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Roll out pastry for bottom crust, and place in a pie dish. Place rhubarb in crust.
- In a large bowl, beat the eggs slightly. Mix in sugar, flour, vanilla, milk, and butter or margarine. Pour mixture over rhubarb. Cover with top crust, and seal the edges.
- Bake at 400 degrees F ( 205 degrees C) for 50 to 60 minutes.
Nutrition Facts
Per Serving: 492 calories; 18.5 g fat; 76.7 g carbohydrates; 6.3 g protein; 74 mg cholesterol; 275 mg sodium. Full nutrition
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Reviews
Read all reviews 6270 Ratings
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Most helpful positive review
8/28/2005
I made this pie to take to a church picnic. The kudoes I got....wow! One man said he had eaten rhubarb pie all his life and this recipe far surpassed any he had ever eaten and would I please sha...
Most helpful critical review
6/22/2007
I've had alot of rhubarb pie since childhood, and thought to try something different. The vanilla overpowered the rhubarb in my opinion. The texture was great....i would omit vanilla next time.
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8/28/2005
I made this pie to take to a church picnic. The kudoes I got....wow! One man said he had eaten rhubarb pie all his life and this recipe far surpassed any he had ever eaten and would I please sha...
5/19/2008
Beautiful and delicious! When I cut up my rhubarb, I only had 2 cups, so I threw in some raspberries I had in the freezer. I tossed it all w/ the custard mixture before pouring into the crust. I...
6/22/2007
I've had alot of rhubarb pie since childhood, and thought to try something different. The vanilla overpowered the rhubarb in my opinion. The texture was great....i would omit vanilla next time.
5/18/2008
So good. I made a crumb topping for the top pie crust (mixed melted butter, brown sugar, and flour to make crumbs) instead of making a double pastry crust. I like the contrast of the crumbs an...
6/21/2007
Absolutely wonderful! Of course you must start with a good crust. I,too, mixed the sauce with the rhubarb before filling. Easy and delicious!!
6/12/2007
WOW. This is the best pie I've *ever* had!!! I followed the suggestions of others and mixed the rhubarb with the custard before adding it to the pie crust. This would make a great recipe for an...
5/27/2000
this is just the best recipe for rhubarb custard pie, very fast and easy, my family loved it
4/13/2005
Easy recipe - just like Grandma's. I mixed the rhubarb and custard together before putting in the pan - don't know if that makes any difference. But great, simple, and delicious!
6/1/2007
Easy to make. Had all the ingredients on hand. Great taste - sweet and tangy. A good way to use up your rhubarb! Lasts a long time in the fridge and doesn't get soggy!