My Mom's Rhubarb Custard Pie Recipe

This treasured family recipe, passed down through generations, delivers the best rhubarb custard pie you'll ever taste! Imagine the perfect balance of tart rhubarb and creamy custard, nestled in a flaky, golden crust. This recipe, with its yellowed and slightly stained pages, is a testament to its time-tested deliciousness – a true springtime tradition you won't want to miss. Get ready to bake up a slice of nostalgia and pure, unadulterated flavor!

Prep Time 30 mins
Cook Time 80 mins
Calories 596.3 kcal
Protein 19g
Rating 5.0 (3 Reviews)
My Mom's Rhubarb Custard Pie 63

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for My Mom's Rhubarb Custard Pie

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How to Make My Mom's Rhubarb Custard Pie

  1. Preheat oven to 350°F (175°C). Prepare your pie crust (either homemade or store-bought).
  2. In a large bowl, whisk together the sugar, cornstarch, and salt.
  3. Gradually whisk in the eggs, one at a time, until well combined.
  4. Stir in the vanilla extract and milk until smooth.
  5. In a separate bowl, toss the rhubarb with 2 tablespoons of sugar.
  6. Pour the rhubarb mixture into the prepared pie crust.
  7. Pour the custard mixture evenly over the rhubarb.
  8. Bake for 50-60 minutes, or until the custard is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
  9. Let the pie cool completely on a wire rack before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

215g

Fat

76g

Carbs

27g

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