A creamy rhubarb pie.

Recipe Summary

Servings:
8
Yield:
1 pie
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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 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

210 calories; protein 2.8g 6% DV; carbohydrates 35.9g 12% DV; fat 6.6g 10% DV; cholesterol 46.5mg 16% DV; sodium 121mg 5% DV. Full Nutrition
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Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/14/2004
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 rhubarb and I bake it in a 10 inch. This is a family favorite and many people who normally don't like rhubarb pies have loved this one. Read More
(50)

Most helpful critical review

Rating: 3 stars
07/27/2011
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's odd but good. There really isn't enough of the custard though hence the lower rating. I will likely try this again but at least double the custard. Read More
(3)
62 Ratings
  • 5 star values: 33
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
05/14/2004
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 rhubarb and I bake it in a 10 inch. This is a family favorite and many people who normally don't like rhubarb pies have loved this one. Read More
(50)
Rating: 5 stars
05/25/2007
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, resulting in 4 cups of fruit, and I didn't experience any of the problems mentioned (flat pie, spillover) by previous reviewers. I pre-baked the shell for 15 mins to prevent sogginess. I cut the scraps into shapes for a loose top, and sprinkled cinnamon-sugar over the whole thing. The egg mixture mellowed the rhubarb, yet intensified the fruity tartness. Great! Read More
(29)
Rating: 5 stars
04/14/2003
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 the pie was rather flat! (But delicious!) I can't wait to try it with fresh rhubarb again soon! Read More
(23)
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Rating: 4 stars
08/25/2003
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 it would be wonderful with strawberries also and I will definitely add more fruit next time. My first real 'cake' since I started this plan months ago! Read More
(13)
Rating: 5 stars
05/29/2007
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 switching this out didn't work. It was delicious but the inside of the pie was completely liquid. Nothing wrong with the recipe but just wanted to warn anyone considering this. Read More
(11)
Rating: 5 stars
05/23/2011
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 custard as my stoneware pie plate very deep and baked it about 70 minutes. Will definitely keep this one! It was a nice alternative to the regular ol' strawberry/rhubarb combination. Read More
(8)
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Rating: 4 stars
05/21/2011
Use deep dish crust and double custard Read More
(8)
Rating: 5 stars
05/30/2004
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! Read More
(6)
Rating: 4 stars
09/11/2003
This one is a very tasty pie yet pretty thin; next time I'll probably use a tart pan. I'll probably also try it with other fruits such as apple pear apricot... The custard filling seem the be a reliable base for any kind of fruit pie. Read More
(5)
Rating: 3 stars
07/27/2011
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's odd but good. There really isn't enough of the custard though hence the lower rating. I will likely try this again but at least double the custard. Read More
(3)
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