Rhubarb Custard Pie
Desserts,  Our Favorites,  Recipes,  Vegetarian

Rhubarb Custard Pie

When I asked my husband what kind of pie he wanted for Thanksgiving dinner, he asked for this pie, without hesitation. It’s a good thing I had some rhubarb saved in the freezer! This pie is one that I grew up with – I have a few aunts who would make it for every family gathering. It’s sweet and tangy and my mouth waters just thinking about it! It’s hands-down my favorite pie. Ever. My husband had never had anything like it before meeting me, and it’s kind of difficult to accurately describe the flavor – you just have to try it for yourself! This recipe is great because you can work with fresh or frozen rhubarb – no need to thaw it before starting the recipe (alternate instructions provided). I find that this makes enough filling for two regular sized pies or one deep dish pie. If you’re going the deep dish route, you’ll most likely need to add a bit of baking time in order for it to set. You can use a homemade pie crust or store-bought, whatever is least stressful for you! We love this pie even more after it has chilled in the refrigerator. Yum!

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.

Big Flavors Rating: 5 Stars


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