Mama'S Rhubarb Custard Pie
A tangy, sweet rhubarb custard pie with a buttery lattice crust, perfect for spring desserts or a comforting dessert with a bright, tart flavor that pairs well with vanilla ice cream or whipped cream. Suitable for family gatherings, brunches, or a nostalgic treat for anyone who loves a classic American pie.
Ingredients
Instructions
- Line a 9-inch pie pan with half of the pastry, shaping it to a 1/8-inch thick crust.
- Wash the rhubarb and dice it into pieces, about 3 cups.
- Place the diced rhubarb into the prepared pie shell.
- In a bowl, combine the sugar, cornstarch, and salt.
- Add the egg to the dry mixture and beat well until smooth.
- Stir in the Karo syrup and melted butter, mixing until fully incorporated.
- Pour the custard mixture evenly over the rhubarb in the pie shell.
- Roll out the remaining pastry and cut into narrow strips to form a lattice.
- Arrange the pastry strips in a lattice pattern across the top of the pie.
- Bake in a preheated oven at 350°F (175°C) for about 45 minutes, or until the rhubarb is tender and the crust is golden.
- Remove the pie from the oven, allow it to cool slightly before serving.
Tips & Substitutions
For a sweeter custard, consider adding an extra tablespoon of sugar or using honey instead of Karo syrup. If fresh rhubarb is unavailable, frozen rhubarb can be used; just thaw and drain excess moisture. Experiment with spices like cinnamon or nutmeg for added depth. Ensure the crust is fully baked to avoid sogginess, especially if using a thicker filling.
Serving Suggestions
This rhubarb custard pie is delightful served warm or at room temperature, and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It also complements a light salad for a complete meal. For a twist, try serving it alongside Lauri'S Chicken Bake for a delicious contrast of flavors.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. To reheat, place slices in a 350°F (175°C) oven for about 10-15 minutes until warmed through. For a quick fix, use a microwave, heating in 15-second intervals until just warm, being careful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Rhubarb Custard Pie contains roughly 211 calories, with 3g protein, 45g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 851mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the pie crust ahead of time?
Yes, you can prepare the pie crust a day in advance. Wrap it tightly in plastic wrap and refrigerate. When ready to use, roll it out as instructed. This saves time and allows the crust to chill, which can help achieve a flakier texture.
What can I substitute for Karo syrup?
If you don't have Karo syrup, you can substitute with light corn syrup, maple syrup, or honey. Each option will slightly alter the flavor, but they will work well in this recipe. Just be mindful of the sweetness level, as honey is sweeter than Karo syrup.
Can I use other fruits instead of rhubarb?
Absolutely! While this recipe is specifically for rhubarb, you can substitute it with other fruits like strawberries or raspberries. Just adjust the sugar based on the sweetness of the fruit used. A combination of fruits can also add complexity to the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).