Description
Old fashioned rhubarb custard pie with a tangy sweet filling and creamy texture, inspired by a traditional family recipe.
Ingredients
Scale
- 1 (9-inch) pie crust, unbaked
- 5 cups diced rhubarb (1/4 inch thick)
- 1 1/4 cups granulated sugar
- 2 eggs
- 5/8 cup whole milk
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
Instructions
- Preheat oven to 375°F.
- Mix diced rhubarb with sugar until well combined.
- Spread the rhubarb mixture into the unbaked pie crust.
- Whisk together eggs, milk, flour, and salt until smooth.
- Pour the custard mixture over the rhubarb.
- Bake for 50–55 minutes until the filling is set.
- Remove from oven and cool completely before slicing.
- Serve with whipped cream or vanilla ice cream.
Notes
Adjust sugar by up to 1/4 cup depending on rhubarb tartness.
Cut rhubarb evenly for consistent cooking.
Allow full cooling time so the custard sets properly.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 182
- Sugar: 9 g
- Sodium: 151 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 48 mg