Rhubarb Custard Pie

READY IN: 1hr 30mins
Recipe by Robin Hollister

I was looking for something to do with my rhubarb one day and my friend gave me this recipe of her grandmother's. It's a little sweet, and sour. I think it's better than the traditional, Strawberry rhubarb pie. My family loves it.

Top Review by SaintAllie

Tapioca didn't dissolve. I took all the hard bits of tapioca out and broke up the filling and biscuit crust. Used it to make a layered yoghurt dessert for guests, with a touch of icecream..Sadly for me, this recipe needs more work.

Ingredients Nutrition

  • 946.36 ml rhubarb (washed and diced)
  • 354.88 ml sugar
  • 1.23 ml salt
  • 59.16 ml dry tapioca
  • 2 eggs (beaten)
  • 1 top and bottom ready-made pie crust (or your own homemade)


  1. Preheat oven to 425 degrees Mix rhubarb, sugar, salt,tapioca and eggs in a mixing bowl.
  2. Let mixture set for 30 minutes.
  3. Pour into bottom pie shell and place top crust on pie. Crimp edges together and pierce top crust in several places to let steam escape.
  4. Place on a cookie sheet and bake for 45 minutes.
  5. Remove from oven when done and let cool on rack.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a