Rhubarb Custard Pie

4.3

(66)

57 Reviews

7 Photos

This rhubarb custard pie comes together with fresh rhubarb, a prepared crust, and a creamy custard filling. The pie is baked for an hour until the custard is set. Cool it slightly before serving.

Submitted by Carolyn

Updated on May 22, 2024

7

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Servings:

8

Yield:

1 (9-inch) pie

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Ingredients

1 (9-inch) pie shell
2 cups chopped rhubarb
1 cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground nutmeg
2 eggs, beaten
4 teaspoons milk

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Spread rhubarb evenly in unbaked pie shell.
Combine sugar, flour, and nutmeg in a medium bowl; mix well. Add eggs and milk; beat until smooth. Pour egg mixture over rhubarb layer.
Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in the preheated oven for 50 minutes. Remove foil; bake 10 minutes more.

Nutrition Facts (per serving)

210	Calories
7g	Fat
36g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 210
% Daily Value *
Total Fat 7g	8%
Saturated Fat 1g	6%
Cholesterol 47mg	16%
Sodium 121mg	5%
Total Carbohydrate 36g	13%
Dietary Fiber 1g	3%
Total Sugars 26g
Protein 3g	6%
Vitamin C 2mg	3%
Calcium 37mg	3%
Iron 1mg	4%
Potassium 125mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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