Rhubarb Cream Pie

Rhubarb Cream Pie

"This recipe was passed down from my grandmother and enjoyed whenever served."
Added to shopping list. Go to shopping list.

Ingredients

servings 317 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 54.8g
  • 18%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
  3. Bake in preheated oven for 50 to 60 minutes.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 30
  1. 39 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is almost identical to my grandmother's recipe, but hers calls for 3 cups rhubarb, only 3 T. flour and two eggs. This might eliminate the spill-over encountered by another reviewer. It sh...

Most helpful critical review

This is an old recipe -- I know my grandma used to make it. However, when I make it EVERY TIME it is RUNNY! So soupy you can't really even cut it but have to "scoop it out." It's still delish...

Most helpful
Most positive
Least positive
Newest

This is almost identical to my grandmother's recipe, but hers calls for 3 cups rhubarb, only 3 T. flour and two eggs. This might eliminate the spill-over encountered by another reviewer. It sh...

What a wonderful pie! In fact, my fiance cannot have enough of it! ;)... The only thing negative about this pie (except the fact that it disappears too fast!) is that the "custard" almost alway...

I changed this recipe just a little and it turned out great. Instead of 4 cups of rhubarb, I used 2 cups rhubarb and 2 cups sliced strawberries. After 50 minutes the pie was nice and brown and...

I used frozen rhubarb, so I pre-cooked the fruit, flour and all splenda in micro at High for about 9 minutes, stirring at 3 min. intervals. I added 2 TBLS cream to the eggs and stirred that into...

This pie is so good. I made it for my dad because he requested it, not knowing there really was such a thing as rhubarb cream pie. The hardest part of making the pie is the crust. The best pa...

I just went to a family reunion-lots of farm wives with rhubarb recipes that are "just in their heads" They wont share. Now I've found one that will hold up to theirs. Fantastic!!

My mother-in-law has been using this same recipe since she was in college! I just made it for the first time yesterday. I made two! It took under five minutes (once the rhubarb was chopped) and ...

This is an old recipe -- I know my grandma used to make it. However, when I make it EVERY TIME it is RUNNY! So soupy you can't really even cut it but have to "scoop it out." It's still delish...

This was awful.

Other stories that may interest you