Rhubarb Custard Pie II Recipe - Allrecipes.com
Rhubarb Custard Pie II Recipe

Rhubarb Custard Pie II

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"My husband's favorite."

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Ingredients Edit and Save

Original recipe makes 1 10-inch pie Change Servings


  1. Roll out pastry for bottom crust, and place in a pie dish. Place rhubarb in crust.
  2. In a large bowl, beat the eggs slightly. Mix in sugar, flour, vanilla, milk, and butter or margarine. Pour mixture over rhubarb. Cover with top crust, and seal the edges.
  3. Bake at 400 degrees F ( 205 degrees C) for 50 to 60 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 28, 2005

I made this pie to take to a church picnic. The kudoes I got....wow! One man said he had eaten rhubarb pie all his life and this recipe far surpassed any he had ever eaten and would I please share the recipe with his wife. I have to admit, I thought it was excellent too. However, I too mixed the rhubarb with the custard mixture before putting it in the pie crust.

Most Helpful Critical Review
Jun 22, 2007

I've had alot of rhubarb pie since childhood, and thought to try something different. The vanilla overpowered the rhubarb in my opinion. The texture was great....i would omit vanilla next time.

May 19, 2008

Beautiful and delicious! When I cut up my rhubarb, I only had 2 cups, so I threw in some raspberries I had in the freezer. I tossed it all w/ the custard mixture before pouring into the crust. I used a shortening crust, made a lattice top, sprinkled w/ sugar. The custard really cuts the tart sweetness of the fruit. I will definitely use this recipe again.

May 18, 2008

So good. I made a crumb topping for the top pie crust (mixed melted butter, brown sugar, and flour to make crumbs) instead of making a double pastry crust. I like the contrast of the crumbs and custard. This is delicious. If you wanted, you could probably add an extra half a cup of chopped rhubarb for more of that tangy flavor, or maybe reduce the sugar a bit.

Jun 21, 2007

Absolutely wonderful! Of course you must start with a good crust. I,too, mixed the sauce with the rhubarb before filling. Easy and delicious!!

Jun 12, 2007

WOW. This is the best pie I've *ever* had!!! I followed the suggestions of others and mixed the rhubarb with the custard before adding it to the pie crust. This would make a great recipe for any get-together and I will definitely be making it again and again!

Aug 29, 2002

this is just the best recipe for rhubarb custard pie, very fast and easy, my family loved it

Apr 13, 2005

Easy recipe - just like Grandma's. I mixed the rhubarb and custard together before putting in the pan - don't know if that makes any difference. But great, simple, and delicious!


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  • Calories
  • 492 kcal
  • 25%
  • Carbohydrates
  • 76.7 g
  • 25%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 275 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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