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

Rhubarb Custard Pie IV

Recipe by  

"A creamy rhubarb pie."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread rhubarb evenly across unbaked pastry shell.
  3. In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
  4. Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 14, 2004

I LOVE this recipe. This is nearly identical to a Rhubarb Cream Pie recipe passed down through my family. Mine has a 1/2 cup more sugar, 1 more Tbl flour and 1 Tbl butter and 1 cup more of rhubarb and I bake it in a 10 inch. This is a family favorite and many people who normally don't like rhubarb pies have loved this one.

 
Most Helpful Critical Review
Oct 01, 2011

Not a great recipe. I was expecting tomething better.

 

49 Ratings

May 25, 2007

This recipe is fantastic. If you like your pie intensely fruity without the underlying bitterness that can accompany rhubarb, this is the one! I used half frozen and half fresh rhubarb, resulting in 4 cups of fruit, and I didn't experience any of the problems mentioned (flat pie, spillover) by previous reviewers. I pre-baked the shell for 15 mins to prevent sogginess. I cut the scraps into shapes for a loose top, and sprinkled cinnamon-sugar over the whole thing. The egg mixture mellowed the rhubarb, yet intensified the fruity tartness. Great!

 
Apr 14, 2003

This was a great change from plain rhubarb pie -- I added strawberies, too, from teh freezer - YUM!! Also - only use a 9-inch pie pan. The only one I would find was a 10-11 inch glass one and the pie was rather flat! (But delicious!) I can't wait to try it with fresh rhubarb again soon!

 
Aug 25, 2003

This recipe was pretty good! I am on a low carb diet so I did make some changes, leaving off the crust and replacing the sugar with splenda. Since no crust it baked about 40 minutes. I think it would be wonderful with strawberries also and I will definitely add more fruit next time. My first real 'cake' since I started this plan months ago!

 
May 29, 2007

I'll give this an actual review when this works, but I wanted to warn people against substituting berries for the rhubarb. This might be a no brainer, but I'm entirely an amateur cook, and switching this out didn't work. It was delicious, but the inside of the pie was completely liquid. Nothing wrong with the recipe, but just wanted to warn anyone considering this.

 
May 21, 2011

Use deep dish crust and double custard

 
May 23, 2011

Absolutely delicious! I wasn't certain the custard would cut the tartness of the rhubarb but it did just enough to balance sweet with tart. I used about 4 cups rhubarb and made 1.5 times the custard as my stoneware pie plate very deep and baked it about 70 minutes. Will definitely keep this one! It was a nice alternative to the regular ol' strawberry/rhubarb combination.

 

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Nutrition

  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 122 mg
  • 5%

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

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