rhubarb custard pie

This pie is in no way low calorie, or gluten free, but it is to die for! And rhubarb is something we have plenty of on the prairies.  I cheated with this pie and used a store bought unbaked pie shell. Normally I would try to make this a bit more healthy (?!) by making a canola oil crust.

Here’s the recipe. 🙂

Rhubarb Custard Pie

Put 4 c. of rhubarb in an 9″ unbaked pie shell.

Mix together:
1 1/4 c. sugar
3 tbsp. flour
2 eggs

Spread evenly over rhubarb.


1/4 c. brown sugar
1/2 c. flour
1/4 c. margarine or butter

Cut in butter so mixture is like small peas.  Sprinkle over top of pie, spreading evenly.  This really makes a full pie!  But don’t get worried.  Rhubarb shrinks a lot when it cooks.  If you’re concerned about it overflowing, place a cookie sheet with sides or other pan with sides on the rack underneath the pie to catch drips.

Bake in a 350 F oven for 15 min.  Then lower temperature to 300 F for 45 – 60 minutes (until custard is set).  Pie will be dark golden with a crumbly top.  Serve warm or cold.  We had ours plain and cold.  But you could easily serve it with ice-cream or whipped cream.


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