Rhubarb Custard Pie Recipe

Name: Rhubarb Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pie Filling; 2 cups sugar; 4 tablespoons flour; 1/2 teaspoon nutmeg; 2 tablespoons butter; 3 eggs, beaten; 4 cups rhubarb, cut up; Pie crust; 2 cups flour; 2 teaspoons flour; 2/3 cup vegetable oil (Wesson oil preferred); 1/3 cup milk

Servings: persons

Pie Filling
2 cups sugar
4 tablespoons flour
1/2 teaspoon nutmeg
2 tablespoons butter
3 eggs, beaten
4 cups rhubarb, cut up
Pie crust
2 cups flour
2 teaspoons flour
2/3 cup vegetable oil (Wesson oil preferred)
1/3 cup milk

1
Preheat oven to 450u00b0F.
2
Mix the pie crust ingredients altogether and roll out between two pieces of waxed paper. This is for a 2 crust pie. It's the flakiest pie crust you will ever have. 9 inch pie.
3
For the filling, mix together the first 4 ingredients.
4
Add eggs and mix until smooth.
5
Fold in the rhubarb.
6
Put into crust and top with 2nd crust.
7
Bake 10 minutes at 450; reduce heat to 350F and bake for an additional 30 minutes.

1193

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* 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?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Pie Filling, 2 cups sugar, 4 tablespoons flour, 1/2 teaspoon nutmeg, and more.

Yes, 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.

Rhubarb Custard Pie

How did you like this recipe?

Frequently Asked Questions