Recipe by Ella
"My ex-mother-in-law used to make this for me. It's not a milk custard type, and it's not like a regular rhubarb pie. It's just fantastic! Fresh or frozen rhubarb may be used."
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
rhubarb, cut into 1/2 inch pieces
2 1/2 tablespoons
2 (9 inch)
unbaked pie crusts
My Mom found this recipe when she first got married in 1938. It was from the "American Woman's Cook Book" which is an old 3" thick green book that has seen better days, but is still in my cupboard. The rhubard pie is just as good now as it was in 1938. The only hint I can tell you is to add a tablespoon or so of flour and one of sugar in the bottom of the pie crust before you add the filling. Mom said that keeps the crust from getting soggy. Now I have to go out and find some rhubarb. I NEED to make this again.
I only added 3/4 c. of sugar, but it was still way too sweet. I tried the rhubarb pie from allrecipes that calls for 1 1/3 c. sugar per 4 cups of rhubarb and that ratio was much better.
This pie is so good! It's just like my mom used to make...just one comment - make sure you let it cool completely before cutting it or it will be too runny.
To be fair, I can't really rate this recipe because I modified it quite a bit. I wanted to share my version since it turned out very good. Preheat oven to 425. Beat 3 egg yolk till pale yellow, add 1 c white sugar, 3 T milk. Beat until smooth. Add 1/2 c more white sugar and 1/4 c flour and beat until smooth. Add 1 T milk, 1/4 c white sugar, 1/4 t cinnamon, 1 t vanilla. Beat until smooth. Stir in 2 1/2 c sliced rhubard (0.5 inch pieces). Pour into prepared pie shell (I used Baker's Secret Pie Crust from this site-- perfect!!), dot with 2 T butter. Cover with second pie crust. Brush with milk and sprinkle white sugar on top. Bake on bottom rack of oven at 425 for 10 minutes. Drop temperature to 375 and bake until crust turns golden brown, approximately 40 more minutes. Watch the time carefully at the end because if you overdo it, the top might collapse in a bit (and it just doesn't look as nice). Hope you enjoy this.
This pie was awesome!! It had a great sweet yet tart flavor. I will definitely use this recipe again. I added a cup more of rhubarb to fill in the pie plate a little more.
Sooooo yummy!!! I've made this pie 3 times in the last 2 weeks. I added an extra tbspn of flour to thicken the recipe and sprinkled the crust with 1 tbspn of flour and 1 tbspn of sugar, just like another rater suggested to do. I'm glad I did because it made the pie ready to eat just as soon as it wasn't piping hot! I'll definitely make this pie again and again!!!
This is the first time I have cooked with rhubarb, I thought it would be really hard and turn out sour. This receipt rocks. My mother-in-law said it was the best she's had. I am making it for my father-in-law with Splenda instead of sugar.
I love rhubarb pie and this one is excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Custard Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 151
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $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.