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My review
Rhubarb Custard Pie IV
Carolyn
"A creamy rhubarb pie."
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Ingredients
servings 212Original recipe yields 8 servings (1 pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 5260 Ratings
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Most helpful positive review
5/14/2004
I LOVE this recipe. This is nearly identical to a Rhubarb Cream Pie recipe passed down through my family. Mine has a 1/2 cup more sugar, 1 more Tbl flour and 1 Tbl butter and 1 cup more of rhu...
Most helpful critical review
10/1/2011
Not a great recipe. I was expecting tomething better.
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5/14/2004
I LOVE this recipe. This is nearly identical to a Rhubarb Cream Pie recipe passed down through my family. Mine has a 1/2 cup more sugar, 1 more Tbl flour and 1 Tbl butter and 1 cup more of rhu...
5/25/2007
This recipe is fantastic. If you like your pie intensely fruity without the underlying bitterness that can accompany rhubarb, this is the one! I used half frozen and half fresh rhubarb, result...
4/12/2003
This was a great change from plain rhubarb pie -- I added strawberies, too, from teh freezer - YUM!! Also - only use a 9-inch pie pan. The only one I would find was a 10-11 inch glass one and ...
6/23/2003
This recipe was pretty good! I am on a low carb diet so I did make some changes, leaving off the crust and replacing the sugar with splenda. Since no crust it baked about 40 minutes. I think ...
5/29/2007
I'll give this an actual review when this works, but I wanted to warn people against substituting berries for the rhubarb. This might be a no brainer, but I'm entirely an amateur cook, and swit...
5/18/2011
Absolutely delicious! I wasn't certain the custard would cut the tartness of the rhubarb but it did just enough to balance sweet with tart. I used about 4 cups rhubarb and made 1.5 times the cus...
5/30/2004
I made this pie for company and they enjoyed it very much. I served it with whipped cream. Next time I will try it in a tart pan or lower sided pie plate. I will definitely make it again!
5/26/2009
We liked this recipe. I added 1 cup more of rhubarb and did everything else the same. Kinda had a browned sugar crust on top. Thanks.