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Grammy's Favorite Rhubarb Custard Pie

Rated as 4.5 out of 5 Stars

"This is a recipe my mother used to make. It has a delicious custardy tart sweetness, and has always been my favorite."
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4 h 30 m servings 404
Original recipe yields 8 servings (1 9-inch pie)


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  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.


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

Nutrition Facts

Per Serving: 404 calories; 16.3 61 4.8 46 253 Full nutrition

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Read all reviews 5
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great! absolutely delicious!everyone loved it!

I will make it again but I will make some changes probably add some cornstarch to thicken it up,because it appears to be awfully runny after it's been baked. Other than that it tasted really goo...

The easiest of the recipes I've seen, and completely delicious. The rhubarb still shines through with it's tartness. The custard is creamy and delicious. I pair with Chef John's homemade pie ...

We really enjoyed this recipe. We could hardly wait for it to cool completely, but definitely allow it to completely cool. We didn't have light cream, so I added 1 Tbsp of melted butter to the 1...

I love that this recipe is not too sweet, yet the cream helps cut the tartness of the rhubarb so it doesn't make you pucker to eat it. I intend to make this again, and fix a few things that hap...