Rhubarb Custard Pie

7 reviews, 4.9 star(s). 100% would make again

Ready in 1 hour 30 minutes

Best with whipped cream or ice cream


3 cups Rhubarb; cubed
2 ea Egg; beaten
2 tbsp milk
1 1/2 cup Sugar
3 tbsp Flour
1/4 tsp Salt
1/4 tsp Nutmeg
1 tbsp Butter
1 ea Pastry crust
1/2 cup Butter; for topping
1/2 cup Brown sugar; for topping
1 cup Flour; for topping

Original recipe makes 6



Line 9" pie plate with pastry crust.

Place Rhubarb in bowl

Combine beaten eggs with milk, sugar, flour, salt, nutmeg and mix with Rhubarb

pour into unbaked pastry-lined pie plate.

Dot with butter or margarine

Top with crumble topping (see crumble topping)

Bake at 400 degrees F for 50-60 minutes

Crumble Topping

Cream butter and brown sugar together.

Cut in flour

Crumble to cover pie

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Calories Per Serving: 1019 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Yum - only reason I tried this recipe was because I had rhubarb I wanted to use up. It turned out I didn't have enough so I used 1 Granny Smith with the rhubarb. It was amazing. Only other thing I would suggest is to cut the topping in half as that was a little to thick for my tastes.
gauby 2y ago

My husband's favorite non-chocolate dessert is a rhubarb custard pie his grandmother made. However, I seem to have misplaced her recipe. I tried this one and was pleasantly surprised! This was almost like hers. She used a double crust, which is what I did here as well. I would make it again, but would try harder to find grandma's recipe first. The flavor is excellent!
atscott 2y ago

Delish!!!! Will definitely make this again!
Breezyoak 3y ago

Very good! I would definitely make this again. I also used only half rhubarb and half raspberries which made the pie twice as good!
Futurepastrychef 4y ago

Absolutely delicious!! But my crumble topping turned out like a crunchy crust.
Johnbreen 4y ago

Everyone of my guests loved this pie. Very easy to make too.
JanetJake 6y ago

[I posted this recipe.]
kyoung1@twcny.rr.com 9y ago

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