Desserts Pies Fruit Pies Rhubarb Pie Recipes Rhubarb Custard Pie IV 4.3 (65) 55 Reviews 6 Photos A creamy rhubarb pie. Recipe by Carolyn Updated on August 22, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 6 6 6 6 Servings: 8 Yield: 1 pie Jump to Nutrition Facts Ingredients 1 (9 inch) pie shell 2 cups chopped rhubarb 1 cup white sugar 2 tablespoons all-purpose flour ½ teaspoon ground nutmeg 2 eggs, beaten 4 teaspoons milk Directions Preheat oven to 350 degrees F (175 degrees C). Spread rhubarb evenly across unbaked pastry shell. In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer. Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes. I Made It Print Nutrition Facts (per serving) 210 Calories 7g Fat 36g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 210 % Daily Value * Total Fat 7g 8% Saturated Fat 1g 6% Cholesterol 47mg 16% Sodium 121mg 5% Total Carbohydrate 36g 13% Dietary Fiber 1g 3% Total Sugars 26g Protein 3g Vitamin C 2mg 12% Calcium 37mg 3% Iron 1mg 4% Potassium 125mg 3% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved