Dad's Rhubarb Custard Pie – a delicious recipe with shell, rhubarb, sugar, eggs, milk, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut the rhubarb, and place into your unbaked pie shell.
2
Cover the rhubarb with the 1/2 cup of sugar.
3
Mix your beaten eggs, 1/2 cup of remaining sugar, along with your whole milk.
4
Pour this mixture over your rhubarb and sprinkle with the cinnamon.
5
Bake at 350 degrees for 50-60 minutes, let cool before serving, this will allow the custard to set.
6
Note: It is important that you don't put more rhubarb in than the recipe calls for, rhubarb is very watery, and will cause the custard to not set.
7
Also, not using whole milk will result in the same outcome.
8
If you are having problems with the pie not setting, try adding 1 Tablespoon of flour, by tossing the rhubarb in it before putting into the pie shell.
305
kcal
Calories
7
g
Fat
55
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 12 unbaked pie shell, 1 cup of cut rhubarb, in 1 inch pieces, 1 cup sugar, 2 large eggs, beaten, and more.
Yes, Dad's Rhubarb Custard Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
