Rhubarb Custard Pie
User Reviews
4.5
45 reviews
Excellent
Rhubarb Custard Pie
Report
My Grandma Renelt's Rhubarb Custard Pie recipe is very special to me. It features a flaky crust filled with a rich egg custard and tart rhubarb. You’ll love this sweet spring and summer treat!
Share:
Ingredients
- 2 cups diced rhubarb
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 3 large eggs
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- pastry crust for a double-crust pie
- milk for brushing pie crust
- 2 tablespoons course sugar - I like to use this sparkly large-grain sugar
Add to Shopping List
Instructions
- Place oven rack one position lower than the center of the oven. Then preheat oven to 350° F.
- Line a 9" pie plate (just a regular pie plate, not a deep dish one) with bottom pie crust and spread rhubarb over the bottom.
- In a medium bowl, stir together the sugar, flour, salt, and nutmeg. Add eggs and mix slightly. Pour mixture over the rhubarb and then dot with butter over the top.
- Cut second pie crust into strips and make a lattice top. Brush lattice strips with milk and sprinkle with course sugar. Place in oven and bake for 45 to 60 minutes, or until crust is nicely browned.
Notes
- from my Grandma Renelt's recipe box
Nutrition Information
Show Details
Serving
1
Calories
364kcal
(18%)
Carbohydrates
54g
(18%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
Cholesterol
85mg
(28%)
Sodium
268mg
(11%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 364kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 85mg | 28% |
| Sodium | 268mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
45 reviews
Excellent
Other Recipes
You'll Also Love
