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.
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.
Categories:Baking Father's Day Fruit Pies & Tarts Memorial Day Rhubarb Summer
5 Responses to “Rhubarb Custard Pie Recipe”
This was absolutely delicious. Made it exactly like it said and I used a thermometer to check for doneness.
Flour mixed with rhubarb or sprinkled on crust?
Thanks for the recipe, it was simple and easy to follow, turned out perfectly!
I mixed the flour with the other ingredients. I also, sprinkled a little bit on the crust too.
I hope you enjoyed the pie!