Dianne's Rhubarb Custard Pie

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is an old family recipe that has been handed down, most recently from my mother Dianne to me. It is hard to find pies like this anymore. I think Martha Stewart would approve.

Ingredients Nutrition

Directions

  1. Mix milk and eggs together.
  2. Mix flour, sugar, and nutmeg and add to milk and eggs.
  3. Beat all together.
  4. Add rhubarb blending well.
  5. Fill pastry lined pan.
  6. Dot with butter.
  7. Lattice top crust optional.
  8. Bake 400 till brown; Approximately 1 hour.
Most Helpful

I love rhubarb and always have it in the freezer. The flavor of the pie was wonderful but the sauce didn't thicken up to a "custard" like I was expecting. I might have done something wrong.

DDW January 19, 2003

This is my hubby's favorite pie. I use a little less sugar, about 1 1/2 c is all, and if using frozen rhubarb, I add 1 T flour, since it seems to stay thin. I've also tried it with cornstarch. That's a trial and error thing, depends largely on just everything (humidity, temperature, altitude) but I usually use 2-3 T blended with the milk.

moeberb June 15, 2008

Wonderful. Just like Grandma used to make.

trixiecat March 13, 2003