0 from 45 votes
Rhubarb Custard Pie
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 servings
Calories: 364 kcal
Course:
Dessert
Cuisine:
American
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
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.
Cup of Yum
Notes
- from my Grandma Renelt's recipe box
Nutrition Information
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
% 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.