Prep 0 mins
Cook 40 mins
This was my dad's favorite pie, and my mom got the recipe from his mother. It's been replicated all over the internet in the past few years. I think the first incidence can be documented to 1995.
- Place 1/2 pie crust into pie plate.
- Put the rhubarb in the crust and cover with 1/2 cup sugar.
- Add the other 1/2 cup sugar to the milk and beaten eggs, and pour mixture over rhubarb.
- Sprinkle top with cinnamon.
- Bake at 350 degrees for 45 minutes; let cool before serving to allow custard to set.
- Note from Julie: this was my dad's favorite pie, and my mom got the recipe from his mother.
- Note, again: I've been on the 'net for a very, very long time, and this is one of the earliest recipes that I submitted to any search engines. What I can say: it's a tried and true recipe, one we've been using for well over 50 years. It's what my mom will be serving at Christmas this year... what else can I say?
This is an awesome recipe. You must try it. It takes 40 minutes to bake and 15 minutes for my family to eat it.lol.It is the easiest pie to make and the most delicious.
this recipe is a very good example of country baking!!it is very good, and wholesome... more children should learn to go back to the basics,,and eat like g'ma and g'pa did!! thank you for sharing it with us.
My husband is a die hard strawberry rhubarb pie fan, so I thought I'd give this a try for a change. He grew up on rhubarb, and will eat it raw (yuck). Anyway, I told him this was a new recipe and I wanted his honest opinion - he said he'd need another piece to really make a good analysis. After his second piece, he said it was terrible and that no one else should have any. That's what he always says when he doesn't want to share something he loves. Thanks for posting.