Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rhubarb Custard Pie Recipe
    Lost? Site Map

    Rhubarb Custard Pie

    Rhubarb Custard Pie. Photo by twissis

    1/1 Photo of Rhubarb Custard Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    kiwidutch's Note:

    yum

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

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

    Directions:

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

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    • on March 28, 2007

      35

      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*

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

    Advertisement

    Nutritional Facts for Rhubarb Custard Pie

    Serving Size: 1 (213 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 342.7
     
    Calories from Fat 18
    54%
    Total Fat 2.1 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 71.2 mg
    23%
    Sodium 29.3 mg
    1%
    Total Carbohydrate 78.7 g
    26%
    Dietary Fiber 1.7 g
    7%
    Sugars 67.7 g
    271%
    Protein 4.0 g
    8%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites