Rhubarb Custard Pie | Midwest Living

Rhubarb Custard Pie

Rhubarb Custard Pie

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  • Makes: 8 servings
  • Prep 50 mins
  • Bake 45 mins

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Make this double crust pie in the spring when juicy rhubarb is at its peak.


  • Pastry for Double-Crust Pie (see recipe below)
  • 1 1/2-2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • Dash salt
  • 4 cups fresh or frozen unsweetened chopped rhubarb
  • 2 slightly beaten eggs
  • 2 tablespoons half-and-half or light cream or milk
  • Milk and sugar (optional)


  1. On a lightly floured surface, roll out half of the pastry and fit into a 9-inch pie plate. Trim to 1/2 inch beyond edge of pie plate for lattice top, or trim even with rim for a two-crust pie.
  2. In mixing bowl, combine 1-1/2 to 2 cups sugar, flour, cinnamon, and salt. Add the rhubarb. Gently toss until coated. (For frozen fruit, let stand for 15 to 30 minutes or until partially thawed, but icy.)
  3. In a small bowl, whisk together eggs and cream. Pour over fruit; toss to mix. Transfer to the pasty-lined pie plate.
  4. On a lightly floured surface, roll out remaining dough into a 12-inch circle and cut slits for steam to escape or cut into 1/2-inch-wide strips for lattice top. Place pastry over filling and weave strips over top for lattice. Press ends of strips into crust rim and fold bottom pastry over strips. For a two-crust pie, trim top crust to 1/2 inch beyond edge of pie plate; fold extra pastry under bottom pastry and flute edge. If you like, make leaf cutouts from pastry scraps and place on pie; brush top crust with milk and sprinkle with additional sugar.
  5. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes for fresh fruit (50 minutes for frozen). Remove foil. Bake for 20 to 25 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.

Pastry for Double-Crust Pie


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 6 - 7 tablespoons cold water


  1. In a large bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball. Proceed as directed in recipe method.

Nutrition Facts

(Rhubarb Custard Pie)

Servings Per Recipe 8, cal. (kcal) 451, sodium (mg) 171, Fat, total (g) 19, chol. (mg) 55, carb. (g) 65

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