"Very easy to make!" — louc4
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1 (9 inch)
1 1/2 tablespoons
1 3/4 cups
Delicious. Have been looking for this recipe, so much like what my mother made. I changed it a bit, used less milk (only 1 1/3 cup, added 1 tsp vanilla, 1 Tlbsp butter, and did not cook as long. Baked at 400 degrees for 8 min, then at 350 degrees for about 30 min. If it gets too brown, lower temp even more. This is a TRUE RHUBARB CUSTARD PIE!!!
This pie was really tasty, but it made way too much filling for a 9inch pie crust. I had to dump almost half of the milk mixture out for it to fit, even though I followed the recipe perfectly.
My husband really liked it but I thought it was too sweet (I like rhubarb to be tart). I had to bake the pie an additional 20 minutes to get the custard to set. The recipe doesn't specify how to beat the egg whites--glossy, soft peaks, stiff peaks? I beat them 'til glossy.
The MOST delicious recipe yet!!!!!! Even people that don't care for Rhubarb liked this pie.MMMMMMMMMM!!!!!
Very nice, but I also found there was too much milk mixture. 1 - 1/4 cups milk would've been enough, I think.
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Custard Pie III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 67
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