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Photo of Rhubarb Custard Pie IV by Carolyn

Rhubarb Custard Pie IV

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

Recipe by:

"A creamy rhubarb pie."
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Ingredients

servings 212
Original recipe yields 8 servings (1 pie)

Directions

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  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.
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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

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Reviews

Read all reviews 52
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  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...

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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...

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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...

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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...

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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 ...

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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 ...

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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...

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Use deep dish crust and double custard

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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...

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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!

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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.

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