• Rhubarb Custard Pie

    2 votes
    Rhubarb Custard Pie
    Prep: 15 min Cook: 40 min Servings: 8
    by Robyn Savoie
    381 recipes
    My mother always made Rhubarb Custard Pie with the first rhubarb picked. It's one of my earliest memories of a favorite treat, so I feel lucky to have this recipe.


    • 1 Lb. Fresh Rhubarb, Sliced Diagonally
    • One 9-Inch Unbaked Pie Crust; Store Bought or Homemade
    • 1 Cup Granulated Sugar
    • 3 Large Eggs
    • 1 Tbsp. All Purpose Flour
    • 1 Tsp. Ground Cinnamon
    • 1/2 Tsp. Salt
    • 1/2 Tsp. Vanilla Extract


    1. Preheat oven to 350°F. Place rhubarb evenly in pie crust; set aside.
    2. In a mixing bowl, combine sugar, flour, cinnamon, and salt; set aside.
    3. In a glass measuring cup, whisk together eggs and vanilla, then blend with sugar mixture.
    4. Pour over rhubarb and bake for 30 - 40 minutes or until rhubarb is tender and center is set. Remove from oven and let cool.

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    • Sherwin Faden
      Sherwin Faden
      This is an amazing dish. At first I wondered if it would be too tart, but it was not. I baked it for 35 minutes. I think for 30 would have just been fine for my oven. I was half expecting that much of the dish would be left, but even though a lot of food had been consumed for dinner, people could not stop coming back for seconds and thirds. I made it without the crust to keep down on carbs a little. Perhaps without the crust, expect it to well satisfy only 4 people. :) I also thought my eggs were not large enough, so I added a fourth. I served this cold from the fridge the next day. It was incredibly refreshing and light. I want to make it again.

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