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Old Fashioned Rhubarb Custard Pie Like Mom Used to Make

homemade rhubarb custard pie with a slice removed on a red and white tablecloth

This rhubarb custard pie is a beautiful way to mellow the tartness of rhubarb in a smooth, creamy filling.

Scale

Ingredients

Instructions

  1. Preheat the oven to 450° F. Roll out half of the pastry dough. (Keep the dough for the top crust chilled.) Line the pie plate with the bottom crust.
  2. Combine 1 cup of sugar with 2 tablespoons of flour. Mix in eggs and rhubarb. Sprinkle the remaining tablespoon of flour into the bottom of the crust. Pour rhubarb filling into the bottom crust.
  3. Roll out top crust (if desired). Cut vent holes or weave into lattice. Apply to top of pie. Crimp edges to seal.
  4. Sprinkle 1 tablespoon of sugar over the crust. (Skip if using a single crust.)
  5. Bake at 450 F for 10 minutes to set the crust. Reduce the oven temperature to 350 F and bake about 30 minutes more or until the custard is set. Cool before serving. Store any leftovers in the refrigerator.

Notes

If you use cold rhubarb (out of the refrigerator), baking time at 350° F will roughly double.

Basic Pastry Crust

Makes two 9 inch crusts. (Cut recipe in half for a single crust pie.)

Ingredients

Directions

Cut together flour, salt and lard/butter with two knives or a pastry blender until mixture forms pea size lumps and is evenly blended. Mix together other ingredients in small bowl, blend well. Pour liquid over flour/lard mix. Blend with fork until you can form the dough into a ball. To keep crust light and flaky, do not overwork the dough. Roll out between sheets of waxed paper lightly dusted with flour for easier handling. Dough will keep wrapped in the refrigerator for several days or can be frozen.

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