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 pie crust (top and bottom); 1 ½ cups sugar; 3 tablespoons flour; ¼ teaspoon salt; ½ teaspoon nutmeg; 1 teaspoon orange peel; ¼ teaspoon allspice; 2 eggs, beaten; 2 teaspoons cream; 3 cups rhubarb, cut into 1-inch pieces; 2 tablespoons butter

Servings: persons

1 pie crust (top and bottom)
1 ½ cups sugar
3 tablespoons flour
¼ teaspoon salt
½ teaspoon nutmeg
1 teaspoon orange peel
¼ teaspoon allspice
2 eggs, beaten
2 teaspoons cream
3 cups rhubarb, cut into 1-inch pieces
2 tablespoons butter

1
Line a 9 inch pie plate with pastry.
2
Combine sugar, flour, salt, nutmeg, orange peel and allspice.
3
Add beaten eggs and cream; mix well.
4
Add rhubarb and pour into pastry lined pie plate.
5
Dot with butter.
6
Arrange 2nd pie crust in a lattice fashion over the top.
7
Bake at 400 for 20 minutes; reduce heat to 350 and bake 25 minutes longer or until custard is firm and pastry is golden brown.

462

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.

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

You need 11 ingredients. The key ingredients include: 1 pie crust (top and bottom), 1 ½ cups sugar, 3 tablespoons flour, ¼ teaspoon salt, 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

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