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Rhubarb Custard Pie Recipe
by Robyn Savoie

Rhubarb Custard Pie

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.

Rating: 5/5
Avg. 5/5 2 votes
Prep time: United States American
Cook time: Servings: 8

Ingredients

  • 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

Directions

  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.