Rhubarb Custard Pie Recipe

Name: Rhubarb Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 8 Inch Unbaked Pie Crust (double For Lattice Top); 2 whole Eggs; 2 Tablespoons Milk; 1-1/2 cup Sugar; 2 Tablespoons Flour; 1/2 teaspoons Ground Nutmeg; 3 cups Cut (1/2-inch Chunks) Rhubarb; 1 Tablespoon Butter; 1 whole Egg; 1 Tablespoon Water

Servings: persons

1 8 Inch Unbaked Pie Crust (double For Lattice Top)
2 whole Eggs
2 Tablespoons Milk
1-1/2 cup Sugar
2 Tablespoons Flour
1/2 teaspoons Ground Nutmeg
3 cups Cut (1/2-inch Chunks) Rhubarb
1 Tablespoon Butter
1 whole Egg
1 Tablespoon Water

1
Place un-baked pie crust into pie dish and set aside. Preheat oven to 400 F.
2
Beat eggs and milk in a large mixing bowl. Mix sugar, flour, and nutmeg in a separate bowl. Pour the dry ingredients into the egg mixture and mix well with a whisk. Stir in the cut rhubarb with a big spoon. Pour mixture into unbaked pie crust and dot the top with butter.
3
Leave the pie uncovered if desired. Or you can top it with a lattice crust. To make a lattice top, roll out the second sheet of pie dough in an oblong shape. Cut long strips 3/4 to 1 inch wide. Carefully weave strips on top of pie, allowing ends to hang over edge. Trim the edges of the strips and the bottom pie crust so they are even, leaving enough to turn under. Crimp the edges of the two crusts together between your forefinger and thumb. Prepare an egg wash by beating the single egg with 1 tablespoon of water. Brush lightly over lattice top and crimped edges. Sprinkle with sugar if desired. Bake at 400 F for 50 minutes.

261

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 8 Inch Unbaked Pie Crust (double For Lattice Top), 2 whole Eggs, 2 Tablespoons Milk, 1-1/2 cup Sugar, 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