Grammy's Favorite Rhubarb Custard Pie

Grammy's Favorite Rhubarb Custard Pie

Gloria

"This is a recipe my mother used to make. It has a delicious custardy tart sweetness, and has always been my favorite."
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Ingredients

4 h 30 m servings 420 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 61.1g
  • 20%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 255 mg
  • 10%

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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the rhubarb into one of the prepared pie crusts. Beat together the eggs, sugar, cream, vanilla extract, and flour until evenly blended; pour over the rhubarb. Use the remaining pie crust to create a lattice, and place on top of the pie.
  3. Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C), and continue baking 45 minutes. Cool completely before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 4
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great! absolutely delicious!everyone loved it!

The easiest of the recipes I've seen, and completely delicious. The rhubarb still shines through with it's tartness. The custard is creamy and delicious. I pair with Chef John's homemade pie ...

We really enjoyed this recipe. We could hardly wait for it to cool completely, but definitely allow it to completely cool. We didn't have light cream, so I added 1 Tbsp of melted butter to the 1...

I love that this recipe is not too sweet, yet the cream helps cut the tartness of the rhubarb so it doesn't make you pucker to eat it. I intend to make this again, and fix a few things that hap...

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