This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Rhubarb Custard Pie V

Read Reviews (18)

"This recipe has been in our family for years! Love it!" — phaylock

Ingredients Edit and Save

Watch video tips and tricks

Fresh Rhubarb Pie

Dannon Oikos Key Lime Pie

Best Pumpkin Pie Ever

Creamy Blueberry Pie

Sweet Potato Pie I

Mrs. Sigg’s Fresh Pumpkin Pie

Strawberry Rhubarb Custard Pie

Rhubarb and Strawberry Pie

True Blue Custard Crunch Pie

All about Cinnamon

All about Eggs

Measuring All-Purpose Flour

Sugar and Sweeteners

Original recipe makes 1 pie Change Servings

1 (9 inch) pie shell
2 1/2 cups fresh rhubarb, cut into 1 inch pieces
1 cup white sugar

1/3 cup all-purpose flour
1 pinch ground cinnamon
2 eggs, beaten

Check All Add to Shopping List

Directions

Preheat oven to 375 degrees F (190 degrees C).
Spread rhubarb pieces evenly into pie shell.
In a medium bowl, combine sugar, flour, and cinnamon. Mix well, then stir in eggs. Pour mixture over rhubarb layer.
Bake in preheated oven for 40 to 45 minutes until filling is set.

Kitchen-Friendly View

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Jul 14, 2003

Best way to use rhubarb.

—RUTHP_

See full review »

Most Helpful Critical Review

Jul 13, 2003

Ok.....Am I the only one stupid enough to question the eggs in the ingredients saying 2 EGGS, BEATEN and in the directions it saying ADD EGG YOLKS (only)??? Well, I added yolks "only" and realized this did not look right so I logged on to check similar recipes. Decided to add the WHITES and by this time, the yolks & sugar have stiffened. I added the whites anyway and it looks like scrambled eggs. It's in the oven now. Doesn't that sould good......chunks of hardened, cooked egg yolk on top of rhubarb and a crust.......yummy

—CJUNOD

See full review »

21 Ratings

Jul 13, 2003

We have fixed this recipe to indicate using the whole eggs instead of just the yolks.

—the allrecipes staff

See full review »

Apr 27, 2004

This pie, made with the first fruits of spring, is a delicious, delightful reward for enduring the long MN winter! Excellent recipe-probably the easiest pie I've ever made(especially if you use frozen piecrust!) I like to cut the rhubarb a bit smaller-1/2 inch pieces-and add a little vanilla and fresh grated nutmeg. Next time I think I'll try adding a meringue topping...Thanks, Patti!

—Linda L

See full review »

Jul 12, 2010

I love this recipe because the rhubarb isn't diluted with strawberries etc. I do add more cinnamon to mine, but otherwise the recipe is perfect and crazy simple to make. Between my husband and I, it usually doesn't last longer than 24 hours! Sinfully delicious!!!

—Kristine

See full review »

Jul 13, 2003

Thought I had the best recipe - I am throwing my old recipe away. This tops it. Like the cinnamon in this.

—WALLEN

See full review »

Jul 13, 2003

If you like rhubarb - you'll love this pie. I sprinkle with cinnamon/sugar before baking too.

—TAG

See full review »

Jul 13, 2003

It was very good

—Nursemaid

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Rhubarb Custard Pie IV

Rhubarb Custard Pie II

Rhubarb Custard Pie I

Rhubarb Custard Pie VI

Rhubarb Custard Pie III

Grammy's Favorite Rhubarb Custard Pie

Strawberry Rhubarb Custard Pie

Rhubarb Cream Pie

Rhubarb Crumble Pie

Rhubarb Pie IV

ADVERTISE WITH US

Nutrition

Calories
223 kcal
11%

Carbohydrates
38.7 g
12%

Cholesterol
53 mg
18%

Fat
6.6 g
10%

Fiber
1.1 g
4%

Protein
3.2 g
6%

Sodium
121 mg
5%

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

Nutritional Information

Rhubarb Custard Pie V

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 223
Calories from Fat: 59

% Daily Value *
Total Fat 6.6g 10 %
Saturated Fat 1.2g 6 %
Cholesterol 53mg 18 %
Sodium 121mg 5 %
Potassium 151mg 4 %
Total Carbohydrates 38.7g 12 %
Dietary Fiber 1.1g 4 %
Protein 3.2g 6 %
Sugars 26.2g
Vitamin A 2 %
Vitamin C 5 %
Calcium 6 %
Iron 9 %
Thiamin 11 %
Niacin 11 %
Vitamin B6 3 %
Magnesium 4 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.