Old Fashioned Rhubarb Custard Pie

Classic rhubarb pie meets its match with this creamy old fashioned rhubarb and custard pie recipe. Instead of using a basic rhubarb jam or pie filling, this recipe blends freshly cut fruit with a simple homemade custard. The result is a perfectly sweet, creamy complement to the tartness of the rhubarb.


A slice of rhubarb pie with whipped cream on top.


9 inch pie crust partially baked


▢4 cups rhubarb chopped
▢¾ cup sugar
▢2 tablespoons flour
▢1 tablespoon lemon juice
▢⅛ teaspoon salt


▢3 eggs
▢1 cup heavy cream
▢2 tablespoons butter
▢¼ teaspoon nutmeg
▢2 tablespoons sugar


Partially bake the pie crust at 400º with pie weights for 10 minutes. This can be done in advance.
Preheat the oven to 400º.
Slice the rhubarb into ¼ inch slices and place in a bowl. Add sugar, flour, lemon juice, and salt let sit for 5 minutes. Set in a colander for 5 minutes to remove any juices, then place in the partially baked pie crust.
Bake for 20 minutes.

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