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My review
Grammy's Favorite Rhubarb Custard Pie
Gloria
"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
4 h 30 m servings 420 calsOriginal recipe yields 8 servings (1 9-inch pie)
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Directions
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Prep
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Ready In
- Preheat an oven to 425 degrees F (220 degrees C).
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 420 calories; 17.9 g fat; 61.1 g carbohydrates; 5 g protein; 52 mg cholesterol; 255 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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7/12/2016
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 ...
5/14/2014
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...
6/30/2012
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 hap...