Rhubarb Custard Pie Recipe

Name: Rhubarb Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; ¼ cup Earth Balance margarine; ¼ cup sweet creamy butter; 1 teaspoon apple cider vinegar; 1 teaspoon salt; 3 tablespoons ice cold water (a little more is needed sometimes); 1 12 lbs fresh rhubarb, cut into 1/4-inch pieces; ½ cup sugar; 1 cup whole milk; 2 eggs; ½ cup sugar; ¼ teaspoon cinnamon

Servings: persons

2 cups all-purpose flour
¼ cup Earth Balance margarine
¼ cup sweet creamy butter
1 teaspoon apple cider vinegar
1 teaspoon salt
3 tablespoons ice cold water (a little more is needed sometimes)
1 12 lbs fresh rhubarb, cut into 1/4-inch pieces
½ cup sugar
1 cup whole milk
2 eggs
½ cup sugar
¼ teaspoon cinnamon

1
For crust, cut the butter, earth balance, vinegar, and water into the flour until it is nice and crumbly.
2
Put into the fridge for about half hour to make cold again.
3
Split in half, roll out first half and place in pie plate, save the second half for the top pie crust.
4
Place cut rhubarb into prepared pie pan with crust
5
Pour 1/2 cup sugar on top.
6
For custard, whisk together milk, eggs, and sugar.
7
Pour on top of pie.
8
Sprinkle cinnamon on top
9
Close with top crust.
10
Bake at 350 for 45 mins to an hour.

624

kcal

Calories

Fat

100

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 12 ingredients. The key ingredients include: 2 cups all-purpose flour, ¼ cup Earth Balance margarine, ¼ cup sweet creamy butter, 1 teaspoon apple cider vinegar, 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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