Rhubarb Custard Pie

4.3
(66)
57 Reviews
7 Photos

This rhubarb custard pie comes together with fresh rhubarb, a prepared crust, and a creamy custard filling. The pie is baked for an hour until the custard is set. Cool it slightly before serving.

Submitted by Carolyn
Updated on May 22, 2024
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Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
8
Yield:
1 (9-inch) pie
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 (9-inch) pie shell

  • 2 cups chopped rhubarb

  • 1 cup white sugar

  • 2 tablespoons all-purpose flour

  • ½ teaspoon ground nutmeg

  • 2 eggs, beaten

  • 4 teaspoons milk

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Spread rhubarb evenly in unbaked pie shell.

  3. Combine sugar, flour, and nutmeg in a medium bowl; mix well. Add eggs and milk; beat until smooth. Pour egg mixture over rhubarb layer.

  4. Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in the preheated oven for 50 minutes. Remove foil; bake 10 minutes more.

84 home cooks made it!

Nutrition Facts (per serving)

210 Calories
7g Fat
36g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 210
% Daily Value *
Total Fat 7g 8%
Saturated Fat 1g 6%
Cholesterol 47mg 16%
Sodium 121mg 5%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 3%
Total Sugars 26g
Protein 3g 6%
Vitamin C 2mg 3%
Calcium 37mg 3%
Iron 1mg 4%
Potassium 125mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.