This is a family favorite that my mother has made for as long as I can remember. It's name doesn't do it justice, it is a great custard dessert.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Beat the eggs in a large bowl. Stir in the milk and cream; set aside. Combine the sugar and flour in a separate bowl. Pour the sugar mixture into the egg mixture, then stir until well combined. Fold in the rhubarb. Pour into a casserole dish, and sprinkle with cinnamon.

  • Bake in a preheated oven until a knife inserted into the center comes out clean, about 45 to 60 minutes.

Nutrition Facts

273 calories; protein 5.3g; carbohydrates 33.3g; fat 13.9g; cholesterol 114.2mg; sodium 58.2mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/19/2009
Delicious. Kind of like a custard but not. It would be a delicious filling for a pie. Read More
(5)

Most helpful critical review

Rating: 2 stars
06/18/2010
It was Ok. I did not care for it. Read More
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/19/2009
Delicious. Kind of like a custard but not. It would be a delicious filling for a pie. Read More
(5)
Rating: 5 stars
05/27/2010
I found this one and gave it to the activity person where I work the residents loved it when they did baking with rhubarb! So it gets 5 stars over and over from several ladies and gents. Read More
(3)
Rating: 4 stars
08/05/2010
I turned this basic recipe into a pie by simply decreasing the milk a little bit and adding a couple extra egg yolks. Then I just put it in a double crust and followed the baking directions. There's a bit of extra filling but I just put that in a plain pan and it tastes great as a little extra treat. I've tried a number of rhubarb custard pie recipes but this is my favorite! Read More
(1)
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Rating: 2 stars
06/18/2010
It was Ok. I did not care for it. Read More
Rating: 5 stars
06/19/2016
To make it gluten free I used 1/2 cup tapioca flour. I used honey instead of sugar at the ratio 2/3 cup honey for each cup of sugar and reduced the liquid by 1/4 cup for every cup of honey used.. I was quite pleased with the results. Read More
Rating: 5 stars
06/20/2018
My man loved this! Nice creamy texture in the bottom. Just the right amount of sugar not overly sweet. Read More
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