Mom'S Custard Rhubarb Pie
A comforting rhubarb custard pie featuring a tender fruit filling topped with a rich, sweet custard, perfect for spring gatherings or family dessert moments.
Ingredients
Instructions
- Place the cut-up rhubarb into the unbaked pie shell.
- In a bowl, mix the eggs, sugar, flour, and milk together until well combined.
- Pour the egg mixture over the rhubarb in the pie shell.
- Bake at 400°F for 50 to 60 minutes until a knife inserted near the center comes out clean.
- Serve warm or cold.
Tips & Substitutions
For the best flavor, use fresh rhubarb that's bright and firm. If rhubarb is too tart for your taste, consider adding a bit more sugar or mixing in some strawberries for a sweeter note. If you don't have flour, cornstarch can work as a substitute to thicken the custard. Keep an eye on the pie while baking; if the crust browns too quickly, cover the edges with foil.
Serving Suggestions
This pie is delightful served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs well with a cup of tea or coffee. For a more festive touch, serve alongside a refreshing Pink Gelatin Salad for a colorful dessert spread.
Storage & Reheating
Store leftover pie covered in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 30 seconds, or warm the whole pie in a 350°F oven for 15-20 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Custard Rhubarb Pie contains roughly 272 calories, with 7g protein, 57g carbohydrates, and 2g fat. It is a good source of iron (16% of the Daily Value), vitamin C (14% of the Daily Value), and protein (13% 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 use frozen rhubarb for this pie?
Yes, you can use frozen rhubarb, but be sure to thaw it completely and drain any excess liquid before adding it to the pie shell. This will help prevent a soggy bottom crust.
What can I substitute for the milk in the recipe?
You can substitute the milk with almond milk or oat milk for a dairy-free option, or use cream for a richer flavor. Just remember that the consistency may slightly change.
How do I know when the pie is done baking?
The pie is done when the custard is set and a knife inserted near the center comes out clean. If the filling jiggles too much, give it a few more minutes in the oven.
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).