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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 425 degrees F (220 degrees C).

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  • 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.

  • 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

404 calories; 16.3 g total fat; 47 mg cholesterol; 253 mg sodium. 61 g carbohydrates; 4.8 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/16/2011
great! absolutely delicious!everyone loved it! Read More
(4)

Most helpful critical review

Rating: 3 stars
07/01/2012
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 happened for me while making this. First I couldn't decide between deep dish and regular crusts. I've learned this recipe needs deep dish! In the shallow crust the rhubarb was pretty mounded up (I was hoping it would bake down a little which it did). There was too much custard- as I poured slowly it would spill out the sides and at a certain point I gave up and poured the remaining custard into a cupcake tin for a second dessert; this is also an issue that can be fixed with a deep dish pie crust. As the pie baked even more custard bubbled up and spilled out so definitely put a pan underneath to catch the drippings otherwise have fun cleaning your oven. Small issues aside this was a huge delicious hit at the party I took it to and I would love to make it again. Read More
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/16/2011
great! absolutely delicious!everyone loved it! Read More
(4)
Rating: 5 stars
07/16/2011
great! absolutely delicious!everyone loved it! Read More
(4)
Rating: 4 stars
06/24/2018
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 good everybody chowed down almost didn't get a piece. Read More
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Rating: 5 stars
07/12/2016
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 crust. Read More
Rating: 3 stars
07/01/2012
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 happened for me while making this. First I couldn't decide between deep dish and regular crusts. I've learned this recipe needs deep dish! In the shallow crust the rhubarb was pretty mounded up (I was hoping it would bake down a little which it did). There was too much custard- as I poured slowly it would spill out the sides and at a certain point I gave up and poured the remaining custard into a cupcake tin for a second dessert; this is also an issue that can be fixed with a deep dish pie crust. As the pie baked even more custard bubbled up and spilled out so definitely put a pan underneath to catch the drippings otherwise have fun cleaning your oven. Small issues aside this was a huge delicious hit at the party I took it to and I would love to make it again. Read More
Rating: 4 stars
05/14/2014
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 1/3 cup milk. We used a 9.5 inch pie pan. Nothing bubbled out. We covered the edge of our crust with foil & removed the foil the last 10 minutes. We are making this again today for a teacher appreciation luncheon. Thank you! Read More
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