Rhubarb Custard Pie is a sweet-tart, custardy dessert that makes a unique addition to any holiday table. It’s a simple make-ahead recipe that’s been a family favorite since I was a kid!
Desserts,  Easy,  Recipes,  Vegetarian

Rhubarb Custard Pie

This sweet-tart, custardy pie makes a unique addition to any holiday table. It’s a simple make-ahead recipe that’s been a family favorite since I was a kid!

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Rhubarb Custard Pie is a sweet-tart, custardy dessert that makes a unique addition to any holiday table. It’s a simple make-ahead recipe that’s been a family favorite since I was a kid!

Most people have had strawberry rhubarb pie, but not many that I have met have had my favorite pie of all time – rhubarb custard pie.

This pie is my favorite pie of all the pies that have ever been or ever will be.

Am I exaggerating?

Not at all.

Growing up in the Midwest, my family always had a deliciously decadent assortment of homemade pies at every family gathering. I didn’t realize how spoiled I was!

I had been telling my husband about this pie for yeeeeears, and he had no idea what he was in for the first time he finally tried it. It’s such a unique flavor combination, and the texture is just lovely!

Rhubarb Custard Pie is a sweet-tart, custardy dessert that makes a unique addition to any holiday table. It’s a simple make-ahead recipe that’s been a family favorite since I was a kid!

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Rhubarb Custard Pie is a sweet-tart, custardy dessert that makes a unique addition to any holiday table. It’s a simple make-ahead recipe that’s been a family favorite since I was a kid!

Rhubarb Custard Pie


Description

This sweet-tart, custardy pie makes a unique addition to any holiday table. It’s a simple make-ahead recipe that’s been a family favorite since I was a kid!


Scale

Ingredients

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

Instructions

  1. 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°.
  2. If frozen rhubarb is used, pour off water before adding sugar.

Notes

Recipe adapted from Mrs. Willis W. (Magdalena) Lehman’s contribution to Our Swiss Pantry

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