Rhubarb Custard Pie is my Moms’s recipe. To make a long story short – I love this pie!
Rhubarb Custard Pie is mild, tangy, not too sweet, and not too tart. The addition of eggs gives a custard filling that is creamy soft and smooth, plus also compliments the fresh rhubarb. It is the best Rhubarb pie I have ever eaten. It is even a “hit” with people who think they do not like rhubarb!
More delicious and easy-to-make Pie Recipes and check out Linda’s Internal Temperature Cooking Charts (meat, poultry, seafood, breads, baked goods, and casseroles).
- Pastry for 9-inch one crust pie
- 1 tablespoon all-purpose flour
- 3 1/2 cups fresh rhubarb, 1/4-inch dice*
- 1 1/2 cups granulated sugar
- 3 eggs, lightly beaten
- 1/4 cup half & half cream
- 1/2 teaspoon nutmeg, freshly grated
- 1/8 teaspoon salt
-
Preheat oven to 375 degrees F. Prepare pie pastry; sprinkle flour over bottom of unbaked pie pastry.
-
In a large bowl, combine flour, rhubarb, sugar, eggs, half and half cream, nutmeg, and salt; pour into pastry-lined plate.
-
-
Bake in lower 1/3 of oven approximately 50 to 60 minutes or until knife inserted near center comes out clean, but the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.
-
Check toward the end of baking time to make sure the edges are not too brown; if so, cover edges with aluminum foil. Remember, the pie will continue to set as it cools. If using a digital instant-read thermometer, inserted in the centers, it should register 175 degrees F. Begin checking temperature about 10 minutes before recommended times.
-
Remove from oven and let cool completely on a wire rack before cutting and serving (the filling needs time to set). Store in the refrigerator.
-
Makes 6 to 8 servings.
* Look for thinner rhubard stalks as they will be more tender and less fibrous than thicker stalks.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain thoroughly in a colander, but do not press liquid out.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Sponsored Content
5 Responses to “Rhubarb Custard Pie Recipe”
Jane
This was absolutely delicious. Made it exactly like it said and I used a thermometer to check for doneness.
Dawn
Flour mixed with rhubarb or sprinkled on crust?
Heather
Thanks for the recipe, it was simple and easy to follow, turned out perfectly!
Melissa
I mixed the flour with the other ingredients. I also, sprinkled a little bit on the crust too.
Nancy
I hope you enjoyed the pie!