Rhubarb Custard Pie

Name: Rhubarb Custard Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 3 large eggs; 3 tablespoons 2% milk; 2 cups sugar; 3 tablespoons quick-cooking tapioca; Dough for double-crust pie; 4 cups diced fresh or frozen rhubarb; 2 teaspoons butter; Half-and-half cream, optional; Cinnamon-sugar, optional

Total Time Prep: 20 min. Bake: 50 min.

Yield 8 servings

Test Kitchen Approved

The saying “grandma knows best” applies to her recipes too. This vintage rhubarb custard pie recipe feels as if it’s straight from Grandma's recipe box, without the streaks of rhubarb juice smudging the directions.

Ingredients

3 large eggs
3 tablespoons 2% milk
2 cups sugar
3 tablespoons quick-cooking tapioca
Dough for double-crust pie
4 cups diced fresh or frozen rhubarb
2 teaspoons butter
Half-and-half cream, optional
Cinnamon-sugar, optional

Directions

Preheat oven to 425°. In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes.
Meanwhile, on a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add rhubarb to crust. Pour egg mixture over rhubarb. Dot with butter.
Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. If desired, brush top crust with cream.
Bake for 15 minutes. Reduce oven setting to 350°. Bake until lightly brown, 35-40 minutes longer. If desired, sprinkle with cinnamon-sugar. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts

1 piece: 604 calories, 26g fat (16g saturated fat), 133mg cholesterol, 349mg sodium, 87g carbohydrate (52g sugars, 2g fiber), 7g protein.

In Grandmother's day, rhubarb was considered a "spring tonic". Although it's technically a vegetable, it is usually served as a fruit. At our house, we used the first rhubarb of the season to make this rhubarb custard pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch.

Recipe Creator