Big Grandma's Rhubarb Cream Pie Recipe

Capture the essence of summer with Big Grandma's Rhubarb Cream Pie! This tart and sweet masterpiece combines the tangy delight of rhubarb with a creamy custard filling, all nestled in a flaky pie crust and topped with a luscious meringue. A perfect blend of simple ingredients and classic baking techniques, this recipe is a true celebration of nature's bounty. Get ready to impress your family and friends with this unforgettable pie!

Prep Time 25 mins

Cook Time 75 mins

Calories 329.3 kcal

Protein 9g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Big Grandma's Rhubarb Cream Pie

Pie Crust
Fresh Rhubarb
1 ¼ cups granulated sugar
Half And Half
Egg Yolks
¼ teaspoon salt
¼ cup all-purpose flour
Egg Whites

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Big Grandma's Rhubarb Cream Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Big Grandma's Rhubarb Cream Pie

Preheat oven to 400°F (200°C).
In a medium bowl, whisk together 4 large eggs, 1 cup heavy cream, ¾ cup granulated sugar, ¼ teaspoon salt, and ¼ cup all-purpose flour until smooth.
In an unbaked 9-inch pie crust, gently arrange 4 cups diced rhubarb.
Pour the egg mixture evenly over the rhubarb.
Bake for 10 minutes at 400°F (200°C).
Reduce oven temperature to 350°F (175°C) and continue baking for 45 minutes, or until the filling is set.
Meanwhile, prepare the meringue: In a clean, dry bowl, beat 2 large egg whites with an electric mixer until soft peaks form.
Gradually add ½ cup granulated sugar, beating until stiff, glossy peaks form.
Spread the meringue over the hot pie, sealing the edges to the crust.
Bake for an additional 5-10 minutes, or until the meringue is lightly browned.
Let the pie cool completely on a wire rack before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

164g

Fat

17g

Carbs

18g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Healthy Pies And Tarts Desserts Fruit Summer Pies Dietary Seasonal 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Big Grandma's Rhubarb Cream Pie?

Big Grandma's Rhubarb Cream Pie takes about 100 minutes from start to finish — roughly 25 minutes to prepare and 75 minutes to cook.

How many calories are in Big Grandma's Rhubarb Cream Pie?

Big Grandma's Rhubarb Cream Pie has approximately 329.3 calories per serving, with about 9 g protein, 18 g carbohydrates and 16 g fat.

What ingredients do I need for Big Grandma's Rhubarb Cream Pie?

The key ingredients for Big Grandma's Rhubarb Cream Pie are Pie Crust, Fresh Rhubarb, Sugar, Half And Half, Egg Yolks, Salt. See the full list with measurements above.