New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
  1. Home
  2. Recipes
  3. Desserts
  4. Pies
  5. Fruit Pies
  6. Rhubarb Pie
Photo of Rhubarb Custard Pie IV by Carolyn

Rhubarb Custard Pie IV

Rated as 4.28 out of 5 Stars
82 made it  |  52 reviews   |  5 photos

Recipe by:

"A creamy rhubarb pie."
Added to shopping list. Go to shopping list.

Ingredients

servings 212
Original recipe yields 8 servings (1 pie)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread rhubarb evenly across unbaked pastry shell.
  3. 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.
  4. 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.
You might also like
Strawberry Rhubarb Custard Pie

See how to make Chef John's super-simple strawberry-rhubarb pie.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $5!

Cook 5-star weekday dinners every time.

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 212 calories; 6.6 36 2.8 47 122 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $5!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 52
Rate and review

  1. 61 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Read more
Most helpful critical review

To be fair, I made huge changes to this. I didn't use a crust, I used splenda instead of sugar, and I added a bit of cinnamon as well. I also doubled the recipe since I had 4 cups of rhubarb. It...

Read more
Most helpful
Most positive
Least positive
Newest

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...

Read more

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...

Read more

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 ...

Read more

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 ...

Read more

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...

Read more

Use deep dish crust and double custard

Read more

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...

Read more

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!

Read more

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.

Read more
More Reviews