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

    Simply Fantastic Rhubarb Custard Pie. Photo by Nogs

    1/4 Photos of Simply Fantastic Rhubarb Custard Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    FlowrBx's Note:

    There are several rhubarb custard pies on Zaar but I didn't find any quite like this one. It came from a friend at work and was tried and approved by another co-worker before I finally tried it last night. I think the topping really finishes it off. NOTE: I substituted Splenda for the sugar in the filling and it absolutely could not be detected. (I would have done the same with the topping but DH made the topping for me while I was making the filling.)

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    Serves: 8



    Units: US | Metric

    • 1 9" unbaked pie shell

    Pie filling



    1. 1
      Preheat the oven at 350 degrees F.
    2. 2
      Stir together the dry ingredients for the filling. Stir in the beaten eggs, then add the chopped rhubarb and mix all together.
    3. 3
      Pour into unbaked pie shell.
    4. 4
      Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes "crumbly".
    5. 5
      Sprinkle topping mixture over the rhubarb filling.
    6. 6
      Bake for one hour at 350 degrees F.

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    Ratings & Reviews:

    • on June 28, 2014

      Delicious! I wanted to try a new version of my favorite pie! This was perfect. I made 3 changes: used 5 cups of rhubarb, 1 C of sugar and a dash of cinnamon. I also used a silicone crust shield after 30 mixtures to prevent the edge from over browning. It was perfect, didn't overflow and had a beautiful finish to the shape of the pie. It was gobbled very quickly and making it again!

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    • on July 03, 2013


      Delicious! This is the first time I made rhubarb pie, and we all loved it! I used a 9.5" pyrex pie plate, and the filling fit perfectly. I subbed 1/4 cup brown sugar in the crumb topping, and added about 1 tsp cinnamon to the filling, a scant 1/2 tsp cinnamon to the topping, and 1.5 tsp vanilla to the filling. So yummy; thanks!<br/><br/>Update: This pie also make terrific blueberry pie! I use about 5+ cups (I also increase the rhubarb when making rhubarb pie). My husband prefers double crust blueberry pie, and the filling and bake time still work perfectly!

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    • on June 10, 2012


      Wonderful pie, this will turn non-rhubarb pie lovers into rhubarb lovers (my husband). When I asked if he wanted me to make a rhubarb pie he answered with "just like the last one you made?" This is a very good pie recipe.

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    Read All Reviews (10)


    Nutritional Facts for Simply Fantastic Rhubarb Custard Pie

    Serving Size: 1 (154 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 406.7
    Calories from Fat 155
    Total Fat 17.2 g
    Saturated Fat 8.8 g
    Cholesterol 77.0 mg
    Sodium 281.9 mg
    Total Carbohydrate 60.7 g
    Dietary Fiber 1.6 g
    Sugars 44.4 g
    Protein 4.1 g

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