Rockin' Rhubarb Pie Recipe -

Rockin' Rhubarb Pie

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"This is a two-crust, custard-type rhubarb pie with a hint of almond. Serve warm with vanilla ice cream, and be prepared for ecstasy!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch deep-dish pie Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place one of the pie crusts into the bottom of a 10 inch pie plate or 9 inch deep dish pie plate. Put the rhubarb in the pie shell. In a small bowl, stir together the flour and 2 cups of sugar. In a medium bowl, whisk together the egg yolks, 1 cup half-and-half, and almond extract. Stir in the sugar and flour until well blended.
  3. Pour the sauce over the rhubarb - it may not all fit into the pan, so just discard any remaining mixture. Place the top pie crust over the filling, seal the edges and flute. Brush the top crust with the remaining half-and-half, and sprinkle with remaining sugar. Cut a few small slits in the top crust for ventilation. Place the pie onto a cookie sheet to catch any drips.
  4. Bake for 45 minutes in the preheated oven, or until puffed up in the middle and golden brown on the top. A knife should easily pierce the rhubarb. Cool until just warm before serving to allow the custard to set.
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  • Hints
  • You can use frozen rhubarb, but you will need to increase your cooking time by about 15 minutes.
  • Do not substitute fat-free half-and-half. I have, and the flavor is still good, but the consistency was runny.

Reviews More Reviews

Most Helpful Positive Review
Apr 25, 2005

The flavor was great. I used fresh rubarb and followed all of the instructions, but after the 45 min baking time my pie was nowhere near done so I baked it until the crust was golden approx 30 minutes more. The consistency was too thin. Next time I think I may try either doubling the flour or using tapioca to thicken the custard.

Most Helpful Critical Review
Aug 07, 2005

I have to agree with the others. I also needed to bake mine longer than what the recipe said. I also found the filling to be extremely runny. The flavor was great but it was too soupy. Maybe adding tapioca would help to thicken the filling.


7 Ratings

Apr 25, 2005

I made this pie over the weekend and thought it was very good. I used light cream instead of half and half beacuse that is what I had on hand. I would make this again, however, I might try it as a one crust pie instead of two, it seemed like too much crust masking this lovely custardy filling.

May 21, 2005

This pie is very tasty, however I too had to bake it for 25 longer than called for, and agree that it is very runny. Would definately use more thickening, either flour or tapioca. Maybe because of the wet spring, the rhubarb is more juicy. Would definately make again!

Jun 11, 2009

This is a rockin' rhubarb pie! I baked it at 300 for 35 mins, since I made my own crust. Then I did 350 for 10. I will make this again.

Jan 12, 2008

Rhubarb and custard is a great idea, but mine, too, ended up more like rhubarb and cream sauce. Tasty, but not the best presentation. Old Betty Crocker cookbooks have good fruit & custard pie recipes, if you want further guidance.

Jun 03, 2009

I baked the pie 400 degrees for 5 min and 50 minutes at 350 but still the custard did not set. Not sure how to remedy this. But it was very tasty - just runny.


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  • Calories
  • 538 kcal
  • 27%
  • Carbohydrates
  • 80.4 g
  • 26%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 273 mg
  • 11%

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

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