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

    1/3 Photos of Rhubarb Custard Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    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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    Ingredients:

    Serves: 6

    Yield:

    pie

    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

    Directions:

    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 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2012

      45

      This looked so yummy I had to try it. It's in the oven, and I'm having a dickens of a time. The crust was way too oily to the touch and doesn't look like videos I've seen for oil crust, a nice texture and color, just too saturated with oil. Now the filling was too much for a regular 9-inch pan and ran all out where it didn't seal very well, just used 1 pkg frozen rhubarb which is a scant 4 cups. Then it's browning too fast and burned my fingers trying to get foil on which I never have to do. I think I will go back to my Crisco crust and learn to roll it if it kills me. For years I've been patting in the bottom crust and crumble the top crust. I don't have to patience to patch and put out a sloppy looking pie which is how a lot of videos look. Many, many use butter, and I don't want to do that either. I want to add a little to my review because I was too negative because I was frustrated with my crust. Here's where I am now. The pie filling was superb. Crisco has changed their formula so I'm going to use a store brand and see what happens in conjunction with purchased crusts. It was Elly in Canada whose photo so engaged me; it looked so nice. Later I read her review again and saw she had used prepared crusts. I'm getting pretty good results brushing my crusts with milk and sprinkling with regular sugar. Just wanted to clear the air on that. Added a star.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2008

      55

      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

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    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
    38%
    Total Fat 31.6 g
    48%
    Saturated Fat 6.8 g
    34%
    Cholesterol 105.0 mg
    35%
    Sodium 80.8 mg
    3%
    Total Carbohydrate 107.6 g
    35%
    Dietary Fiber 2.7 g
    11%
    Sugars 67.7 g
    270%
    Protein 9.3 g
    18%

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