Instructions
- Place sliced rhubarb and ¾ cup granulated sugar in a medium bowl. Let sit, stirring occasionally, until you see liquid in the bottom of the bowl (about 30-45 minutes). Pour off liquid and save, if desired (see notes).
- Preheat oven to 400°F. Place your deep-dish pie shell on a baking sheet and set aside.
- In a large bowl, combine the remaining 1 ¼ cups granulated sugar, flour, and salt. Using a pastry cutter or fork, cut in butter until it's broken up and coated with the dry mixture. Stir in the beaten eggs until no dry spots remain. Add drained rhubarb and stir to combine.
- Pour the rhubarb mixture into the unbaked pie shell. Transfer the sheet pan to the oven and bake for 15 minutes. Reduce the oven heat to 325°F (do not open the oven!) and bake until the pie only has a slight wobble in the center, about 45-60 minutes longer.
- Transfer pie plate to a cooling rack and let the pie cool to room temperature. Cover the pie plate with foil then place in the refrigerator to chill before serving.
Notes
See the tips and notes in my full post above for more info on working with rhubarb including how to use frozen rhubarb, how to store your pie, what to do with the liquid left from macerating your rhubarb, and more!
Recipe adapted from Mrs. Willis W. (Magdalena) Lehman’s contribution to Our Swiss Pantry
Useful products:
Nutrition information
Nutrition Facts
Rhubarb Custard Pie
Amount per Serving
Calories
400
% Daily Value*
Fat
13
g
20
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
69
mg
23
%
Sodium
272
mg
12
%
Potassium
230
mg
7
%
Carbohydrates
69
g
23
%
Fiber
2
g
8
%
Sugar
51
g
57
%
Protein
5
g
10
%
Vitamin A
239
IU
5
%
Vitamin C
5
mg
6
%
Calcium
69
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
