Grammy's Favorite Rhubarb Custard Pie


This is a recipe my mother used to make. It has a delicious custardy tart sweetness, and has always been my favorite.

Prep Time:
30 mins
Cook Time:
1 hrs
Additional Time:
3 hrs
Total Time:
4 hrs 30 mins
1 9-inch pie


  • 1 double crust ready-to-use pie crust

  • 3 cups diced rhubarb

  • 2 eggs

  • 1 ½ cups white sugar

  • cup light cream

  • ½ teaspoon vanilla extract

  • 1 tablespoon all-purpose flour


  1. Preheat an oven to 425 degrees F (220 degrees C).

  2. Place the rhubarb into one of the prepared pie crusts. Beat together the eggs, sugar, cream, vanilla extract, and flour until evenly blended; pour over the rhubarb. Use the remaining pie crust to create a lattice, and place on top of the pie.

  3. Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C), and continue baking 45 minutes. Cool completely before serving.

Nutrition Facts (per serving)

404 Calories
16g Fat
61g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 404
% Daily Value *
Total Fat 16g 21%
Saturated Fat 4g 21%
Cholesterol 47mg 16%
Sodium 253mg 11%
Total Carbohydrate 61g 22%
Dietary Fiber 3g 9%
Total Sugars 38g
Protein 5g
Vitamin C 4mg 19%
Calcium 51mg 4%
Iron 2mg 9%
Potassium 179mg 4%

* 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.

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