Rhubarb Custard Pie

This is my first time making this pie with my very own rhubarb! Thanks to my friend, I have my own plant now, and I’ll happily make pies from it for years to come. My aunt used to make this pie all the time, and it’s fantastic! It’s tart and sweet and really unique. I use Betty Crocker’s Standard Pastry recipe along with this, and it’s a winner every time!

Rhubarb Custard Pie

Rhubarb Custard Pie

Rhubarb Custard Pie
Our Swiss Pantry
Mrs. Willis W. (Magdalena) Lehman

4 cups rhubarb
¾ cup sugar
1 ¼ cups sugar
4 tablespoons flour
½ teaspoon salt
2 tablespoons butter
3 eggs, well beaten

Mix rhubarb and 3/4 c. sugar; let stand till watery. Work 1 1/4 c. sugar, flour and salt into butter; add eggs, then add to rhubarb. Pour into an unbaked 10″ pie shell and bake 15 minutes at 400° then 45 minutes at 325°.

If frozen rhubarb is used, pour off water before adding sugar.

MacGourmet Rating: 5 Stars

  • Copying and saving! Never had a rhubarb custard pie. These ingredients are so simple and straightforward that I must try this.

  • I never had this until last summer. I now crave it all year round. It’s so unique that you have to just eat it, words don’t work.

  • Anonymous

    It can be even simpler than that. Make your favorite custard mix with whole milk, but much sweeter, then pour it over the chopped rhubarb in the pie shell.

    Bake at 300 for an hour, take it out and sprinkle a bit of sugar on the rhubarb which has floated to the top. Let it rest until cool.

    That’s how my Swiss mother did it. She also used the same recipe with other tart fruits such as plums or apples.

  • I randomly tried googling my grandmother’s name and this came up. This is her recipe! I don’t know you at all, but I just think this is pretty cool! 🙂 I miss her! Thanks for this!

  • Oh wow! Well, I’ve been enjoying your grandmother’s wonderful creation for years and years! It’s one of my favorite things on earth! 🙂