Rhubarb Custard Pie IV Recipe
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Rhubarb Custard Pie IV

By: Carolyn 
"A creamy rhubarb pie."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (38)

What to Drink?
Hot Non-Alcoholic Coffee
 

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Original Recipe Yield 1 pie
 

Ingredients

  • 1 (9 inch) pie shell
  • 2 cups chopped rhubarb
  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 2 eggs, beaten
  • 4 teaspoons milk

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread rhubarb evenly across unbaked pastry shell.
  3. In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
  4. Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 212 | Total Fat: 6.6g | Cholesterol: 53mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on May 14, 2004 by SLHORN   view full review
I LOVE this recipe. This is nearly identical to a Rhubarb Cream Pie recipe passed down...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on May 25, 2007 by jillbilly   view full review
This recipe is fantastic. If you like your pie intensely fruity without the underlying...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 25, 2003 by Daniel den Hoed   view full review
This recipe was pretty good! I am on a low carb diet so I did make some changes, leaving off...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 14, 2003 by REDFRECKLEMOM   view full review
This was a great change from plain rhubarb pie -- I added strawberies, too, from teh freezer -...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on May 29, 2007 by Jenn N. Supporting Member (Click to learn more about Supporting Membership)  view full review
I'll give this an actual review when this works, but I wanted to warn people against...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on May 30, 2004 by Carolyn Ellis   view full review
I made this pie for company and they enjoyed it very much. I served it with whipped cream....
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on May 21, 2011 by ChristinaS   view full review
Use deep dish crust and double custard
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 11, 2003 by IVANDIEPART   view full review
This one is a very tasty pie, yet pretty thin; next time, I'll probably use a tart pan. I'll...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on May 23, 2011 by VRCOOK Supporting Member (Click to learn more about Supporting Membership)  view full review
Absolutely delicious! I wasn't certain the custard would cut the tartness of the rhubarb but...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on May 17, 2011 by StyleGal   view full review
Very good - I doubled the recipe for my large pie plate, but I didn't quite double the sugar. ...

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