Creamy Rhubarb Custard Pie

Submitted by Mert in Michigan

"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."

 

• Ready In: 1hr
• Ingredients: 10
• Yields: 1 pie
• Serves: 6

ingredients

• Pie Filling

• 2 cups sugar
• 4 tablespoons flour
• 1⁄2 teaspoon nutmeg
• 2 tablespoons butter
• 3 eggs, beaten
• 4 cups rhubarb, cut up

• Pie crust

• 2 cups flour
• 2 teaspoons flour
• 2⁄3 cup vegetable oil (Wesson oil preferred)
• 1⁄3 cup milk

directions

1. Preheat oven to 450°F.
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. For the filling, mix together the first 4 ingredients.
4. Add eggs and mix until smooth.
5. Fold in the rhubarb.
6. Put into crust and top with 2nd crust.
7. Bake 10 minutes at 450; reduce heat to 350F and bake for an additional 30 minutes.

Reviews

[Elly in Canada]

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!

 

[blondie49715]

I used my lard crust, I doubled the recipe and was able to get these 3 pies and extra in a covered dish. I ate the small serving, it is delicious. I certainly will make this again, we have lots of rhubarb this year!

 

[Persian Berry 2011]

This looked so yummy I had to try it. It WAS yummy. I was a little cranky in my initial review when I complained about the oil crust but I've since seen techniques which make managing the papers and dough more easily with less rips and tears. I think I can make another oil crust (it is tasty and flaky) and hope the tip of the piece I cut will stay on. The filling is easy and worth making in a different pie crust if the oil crust is too difficult to roll and fit in the pan.

 

[Lindawyeth]

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.