Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr


Ingredients Nutrition

  • 2 eggs, slightly beaten
  • 2 tablespoons milk
  • 2 cups sugar
  • 12 cup flour
  • 1 teaspoon vanilla
  • 4 cups rhubarb
  • pastry dough, for single crust pie (either storebought or your own recipe)


  1. Preheat oven to 400°F.
  2. Line your 9" pie plate with the pastry and crimp edge attractively.
  3. Combine ingredients; pour into pastry-lined pan or pie plate.
  4. Bake 10 minutes.
  5. Reduce heat to 300F and continue baking for 50 to 60 minutes.
  6. Cool.
  7. Top with whipped cream.
Most Helpful

Well KD, our shared concern Re the amt of liquid ingredients for this recipe was unfounded. The sugared rhubarb generates a fairly lrg amt of liquid. In fact, I was a little worried it might be too much, but I stayed true to the recipe except that I made the custard filling in ramekins instead of a pie shell. My 2nd concern was how the mixture would manage to be custard-like w/just 2 eggs & 2 tbsp milk. That was more of an issue. While it bakes to a custard-like set, it does not look or taste like custard. The texture much more resembles a fruit crisp w/o the crisp. All that said, it has a good balance of sweet vs the tart rhubarb, I liked it & it was fun to try it from a recipe viewpoint. IMO this would be very good if you were to skip the pastry & add the crisp topping component. You would have yourself 1 fine *Rhubarb Custard Crisp*

twissis March 28, 2007