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2 votes | 8772 views

My mother always made Rhubarb Custard Pie with the first rhubarb picked. It's one of my earliest memories of a favorite treat, so I feel lucky to have this recipe.

Prep time:
Cook time:
Servings: 8
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Ingredients

Cost per serving $0.81 view details
  • 1 Lb. Fresh Rhubarb, Sliced Diagonally
  • One 9-Inch Unbaked Pie Crust; Store Bought or Homemade
  • 1 Cup Granulated Sugar
  • 3 Large Eggs
  • 1 Tbsp. All Purpose Flour
  • 1 Tsp. Ground Cinnamon
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Vanilla Extract

Directions

  1. Preheat oven to 350°F. Place rhubarb evenly in pie crust; set aside.
  2. In a mixing bowl, combine sugar, flour, cinnamon, and salt; set aside.
  3. In a glass measuring cup, whisk together eggs and vanilla, then blend with sugar mixture.
  4. Pour over rhubarb and bake for 30 - 40 minutes or until rhubarb is tender and center is set. Remove from oven and let cool.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 87g
Recipe makes 8 servings
Calories 137  
Calories from Fat 17 12%
Total Fat 1.94g 2%
Saturated Fat 0.6g 2%
Trans Fat 0.0g  
Cholesterol 78mg 26%
Sodium 173mg 7%
Potassium 151mg 4%
Total Carbs 28.11g 7%
Dietary Fiber 1.0g 3%
Sugars 25.63g 17%
Protein 2.82g 5%

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Reviews

  • Sherwin Faden
    June 11, 2018
    This is an amazing dish. At first I wondered if it would be too tart, but it was not. I baked it for 35 minutes. I think for 30 would have just been fine for my oven. I was half expecting that much of the dish would be left, but even though a lot of food had been consumed for dinner, people could not stop coming back for seconds and thirds. I made it without the crust to keep down on carbs a little. Perhaps without the crust, expect it to well satisfy only 4 people. :) I also thought my eggs were not large enough, so I added a fourth. I served this cold from the fridge the next day. It was incredibly refreshing and light. I want to make it again.
    I've cooked/tasted this recipe!
    This is a variation

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