Grammy's Favorite Rhubarb Custard Pie recipe

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Ingredients

1 double crust ready-to-use pie crust
3 cups diced rhubarb
2 eggs
1 ½ cups white sugar
⅓ cup light cream
½ teaspoon vanilla extract
1 tablespoon all-purpose flour

Nutrition Info

404.4 calories
carbohydrate: 61 g
cholesterol: 46.5 mg
fat: 16.3 g
fiber: 2.5 g
protein: 4.8 g
saturatedFat: 4.1 g
servingSize: -
sodium: 253.1 mg
sugar: 38.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).

  2. Place the rhubarb into one of the prepared pie crusts. Beat together the eggs, sugar, cream, vanilla extract, and flour until evenly blended, pour over the rhubarb. Use the remaining pie crust to create a lattice, and place on top of the pie.

  3. Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C), and continue baking 45 minutes. Cool completely before serving.

Recipe Yield

1 9-inch pie

Recipe Note

This is a recipe my mother used to make. It has a delicious custardy tart sweetness, and has always been my favorite.

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