Recipe by Kim Shattuck
"A delicious combination of rhubarb and custard. You won't stop at just one piece!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 cups
3 1/2 tablespoons
1 1/2 cups
This pie is as good cold as it is warm. Instead of a two crust pie, I made it a single crust and made a tent of foil for over the top. Half way through the baking I removed it. It is a good thing I made two, my family of men enjoyed them both. Perfect summer pie.
This pie was good, but what really impressed me and everyone else was the pastry itself. I have NEVER been able to make good flakey crusts, and this one was excellent! Made according to direction, the crust was very wet, but when I rolled it out on lots of flour, it turned out perfectly! I have kept this crust recipe and now use it for all of my pies.
I had misplaced my recipe, which was my grandmother's, from the 1930s. How delighted to find it here, as my daughter just asked for it. I often just make the filling as a pudding, and we all really have enjoyed it for decades.
I used this crust recipe for anothe pie. Pie tasted delish, crust did stick to the bottom of the pie plate but that could be my error in greasing the plate I suppose. Had no complaints on the pie or the crust so it's a thumbs up from us!
Fantastic! I used half sour cream and half plain yogurt to cut the fat down. I served this cold out of the fridge with sweetened heavy cream. My husband hates rhubarb. But he really liked this pie!
I only used the recipe for making a pie crust for a different sort of pie - it was wonderful! I had no experience making pies, but it turned out lovely.
This pie is awesome. What really makes it is the crust. I have been trying for years to make my grandma's pie crust... Now, I think I've got it! I made a blueberry and mixed berry pie with this crust and they were awesome too.
This pie tastes very orange juicy. Even though you only use 1/4 cup, the flavor is powerful. I would use less next time. However, this is THEE best pie crust EVER!!! I will use this pie crust recipe over and over and over!! Soooo good!
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Custard Pie VI
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 530
** Calories from Fat: 227
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a super-simple strawberry-rhubarb pie.
See how to make a sweet and tart fruit pie with cherries and rhubarb.
See how to make a wonderfully sweet and tart fruit pie.