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    You are in: Home / Recipes / My Mom's Rhubarb Custard Pie Recipe
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    My Mom's Rhubarb Custard Pie

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    3 Total Reviews

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    • on February 17, 2013

      Wow, this is seriously the best pie that I have tried in my nine years as a member here. This pie is so good, kudos to your mom. That said, I did have to make a few changes. I halved the recipe for dh & myself. I used frozen rhubarb from my garden and stewed strawberries as I didn't have enough rhubarb. Baked it in a small circular pan. It worked great. I was a little concerned that it would be difficult to get out of the pan, but truly had no trouble with it at all. The crust was perfection, crispy, flaky, buttery and so delicious, the perfect base for the topping. The fruit, custard and milk topping was amazing, adding the meringue was just the perfect touch to take it right over the top. I would highly recommend this delicious treat to everyone. This pie was equally wonderful served warm and cold. I can't wait for the summer to try this pie again the way it is intended with only rhubarb. Thank you so much for sharing this wonderful recipe which has gone into my Favorites Cookbook for 2013. Made for Best of 2012.

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    • on March 21, 2012

      I adore rhubarb! Even had my mom sneak me in rhubarb pie years ago into hospital. LOL! Besides being delicious this smells divine while baking too. :) Fairly easy recipe and vaguely wonder if you couldn't mix the crust right in the pan? My pic looks a bit different than it should-the pan I used was a 10 inch square-I did halve the recipe-the pan was too big for the filling amount-and did add another 1/2 cup rhubarb. Think it was okay size for crust layer though. In the house we are renting, there is no mixer (and mine is in storage) so I omitted the meringue, but have to admit that I did try to whip it in the blender here --alas, that did not work. Thank you kittycatmom and your mother for a super rhubarb dessert.

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    • on August 05, 2014

      It has been years since I ate Mom's rhubarb custard pie and this might be the same recipe she used. This is a large pie and 6 eggs makes it very rich and oh so good. I was pretty distracted as I made the pie, and didn't follow the directions very well. I used my standard pie crust recipe, frozen rhubarb, and all 6 egg whites for the meringue. I don't think I added the second cup of sugar either. In spite of those problems it was amazing and next time, I'll slow down and carefully follow the recipe.

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    Nutritional Facts for My Mom's Rhubarb Custard Pie

    Serving Size: 1 (178 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 596.3
    Calories from Fat 231
    Total Fat 25.7 g
    Saturated Fat 15.3 g
    Cholesterol 173.0 mg
    Sodium 336.9 mg
    Total Carbohydrate 83.1 g
    Dietary Fiber 2.0 g
    Sugars 53.8 g
    Protein 9.9 g

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