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Old Fashioned Rhubarb Custard Pie
This rhubarb custard pie recipe combines tart rhubarb with a sweet custard for a delicious pie for spring or summer.
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Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course
Pie Recipes
Cuisine
American
Servings
6
servings
Calories
354
kcal
Ingredients
1x
2x
3x
1
Unbaked Pie Crust
2
cups
rhubarb or more
cut up in small pieces {Up to 3 cups}
Boiling Water
2
eggs
beaten
1
tablespoon
flour
1
tablespoon
butter
1
cup
sugar {can add more for sweeter pie}
2
tablespoons
lemon juice
Instructions
In a mixing bowl, pour boiling water over rhubarb and drain the water off right away.
Add in 2 eggs, flour, butter, sugar and lemon juice. Stir well.
Place pie crust in 9 inch pie pan. Pour in pie mixture.
Bake at 350 F until done, for about 45 minutes. Pie may be slightly jiggly but will set while cooling.
Store leftovers covered in the refrigerator for up to three days.
Nutrition
Serving:
1
g
Calories:
354
kcal
Carbohydrates:
56
g
Protein:
4
g
Fat:
13
g
Saturated Fat:
5
g
Polyunsaturated Fat:
7
g
Cholesterol:
67
mg
Sodium:
200
mg
Fiber:
2
g
Sugar:
34
g
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