Springtime and early summer always meant the Rhubarb was ripe. We would have Rhubarb preserves, Rhubarb and Strawberry pie, and this Rhubarb custard pie. This is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1981.
Rhubarb Custard Pie
Yield: 8 servings.
Rhubarb Custard Pie
In the spring it's always time to make my Grandmother's famous Rhubarb Custard pie.
Print Pin Rate Add to CollectionPrep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
Calories: 431kcal
Ingredients
- 2 unbaked pie shell top and bottom
- 3 tablespoons milk
- 1 3/4 cups sugar
- 4 tablespoons flour
- 1/4 teaspoons cinnamon
- 1 teaspoon vanilla
- 2 pounds fresh rhubarb , but into 1-inch lengths (4 cups)
- 2 tablespoons butter
Instructions
- Preheat an oven to 400 degrees.
- Beat eggs, milk, sugar, flour, cinnamon and vanilla in a large bowl just until blended. Stir in rhubarb. Roll out half the pastry to fit a 9-inch pie plate. Spoon in filling; dab with butter.
- Roll out remaining pastry; cut in 1/2 inch strips. Weave strips over filling for lattice top. Pinch top and bottom crusts together; turn under; pinch to make a stand-up fluted edge. Brush pastry with milk; sprinkle with sugar. Bake at 400 degrees for 45 minutes or until pastry is golden brown.
Nutrition
Calories: 431kcal | Carbohydrates: 72g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 206mg | Potassium: 375mg | Fiber: 3g | Sugar: 45g | Vitamin A: 210IU | Vitamin C: 9.1mg | Calcium: 112mg | Iron: 1.5mg
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Liz says
This looks good! I’ve never had Rhubarb pie. I’ll have to try it.