Creamy Rhubarb Custard Pie

"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."
photo by Persian Berry 2011 photo by Persian Berry 2011
photo by Persian Berry 2011
photo by blondie49715 photo by blondie49715
photo by Persian Berry 2011 photo by Persian Berry 2011
photo by Elly in Canada photo by Elly in Canada
photo by Elly in Canada photo by Elly in Canada
Ready In:
1 pie




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

Questions & Replies

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  1. 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!
  2. 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!
    • Review photo by blondie49715
  3. 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.
  4. 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.


  1. Used my own lard crust.


I live in Michigan and am retired. I love to cook and bake and my favorite recipe book at this point is Taste of Home. I like to crochet and knit and read and we love to travel.
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