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    You are in: Home / Recipes / Rhubarb Custard Pie Recipe
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    Rhubarb Custard Pie

    1/4 Photos of Rhubarb Custard Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Mert in Michigan's Note:

    This is the best Rhubarb Custard Pie that I have ever come across. It is a hit even with those that think they don't like rhubarb. This is a good one to start the Spring fruit season with as Rhubarb is the first fruit to come ripe in the Spring.

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    Serves: 6



    Units: US | Metric

    Pie Filling

    Pie crust

    • 2 cups flour
    • 2 teaspoons flour
    • 2/3 cup vegetable oil (Wesson oil preferred)
    • 1/3 cup milk


    1. 1
      Preheat oven to 450°F.
    2. 2
      Mix the pie crust ingredients altogether and roll out between two pieces of waxed paper. This is for a 2 crust pie. It's the flakiest pie crust you will ever have. 9 inch pie.
    3. 3
      For the filling, mix together the first 4 ingredients.
    4. 4
      Add eggs and mix until smooth.
    5. 5
      Fold in the rhubarb.
    6. 6
      Put into crust and top with 2nd crust.
    7. 7
      Bake 10 minutes at 450; reduce heat to 350F and bake for an additional 30 minutes.

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    Ratings & Reviews:

    • on April 18, 2014


      This looked so yummy I had to try it. It WAS yummy. I was a little cranky in my initial review when I complained about the oil crust but I've since seen techniques which make managing the papers and dough more easily with less rips and tears. I think I can make another oil crust (it is tasty and flaky) and hope the tip of the piece I cut will stay on. The filling is easy and worth making in a different pie crust if the oil crust is too difficult to roll and fit in the pan.

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    • on May 17, 2012

      You are right -- the filling is delicious and works perfectly fine. But I used my own tried-and-true pie crust recipe, and I have pie crust guards to keep the crust from getting overdone.

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    • on May 27, 2008


      A delicious rhubarb custard pie! The sweet custard and the tart rhubarb are a great combination. I used one and a half cups of sugar to the four cups of rhubarb and it was perfect for our tastes. I grated fresh nutmeg into the pie, oh so good! I used two prepared pie crusts; the recipe sounds interesting, perhaps I will try the crust another time. I baked the pie about 45 minutes, perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rhubarb Custard Pie

    Serving Size: 1 (263 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 742.4
    Calories from Fat 284
    Total Fat 31.6 g
    Saturated Fat 6.8 g
    Cholesterol 105.0 mg
    Sodium 80.8 mg
    Total Carbohydrate 107.6 g
    Dietary Fiber 2.7 g
    Sugars 67.7 g
    Protein 9.3 g

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