Rhubarb Custard Pie

Humble rhubarb. It doesn’t look like much does it?


That is a pound of rhubarb. A pound of rhubarb stalks will yield about 3 cups diced rhubarb to use in recipes.  Most pie recipes call for 3 or 4 cups of rhubarb.

I have tweaked this rhubarb custard pie recipe for my taste. I don’t really like overly sweet custard. You can add more or less sugar depending on your taste.

This is a super simple pie to make. You can use a store bought pie crust or make your own.

1 unbaked 9 inch pie shell

3 cups (one pound) diced rhubarb

3 eggs

1/2 cup sugar

2 tlbs flour 1/2 teas salt 2 tlbs butter 1 tsp vanilla extract

1 cup milk

Beat eggs combine sugar, salt, flour, and vanilla.  Blend well.  Then add milk.  Put Rhubarb on the pie shell and dot with butter, then pour custard over it.  Bake 1 hr 15min in a pre-heated 350F oven.

I will look something like this.

Rhubarb Custard Pie

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This entry was posted in 2013, Eggs, Recipes, Rhubarb. Bookmark the permalink.

2 Responses to Rhubarb Custard Pie

  1. Susan H. says:

    I tried this and it was quite yummy. I found I needed a little more rhubarb, but fortunately had some in the garden. We served it with whipped cream.

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