I have a vivid childhood memory of eating Rhubarb Custard Pie at my grandma’s house. I was probably four or five years old. Grandma asked me what kind of pie I wanted for dessert, and I picked rhubarb custard. It may have been the first time that I ever tried this particular pie. I’m not sure. What I do know is that from then on it was my favorite pie.
Last year I made Rhubarb Custard Bars and posted about my unsuccessful attempt to re-create the pie that I remember my grandma making. After posting that bar recipe, we found my grandma’s cookbook which contains a recipe for Rhubarb Custard Pie. Since she made so many recipes out of her cookbook, I hoped that this was the pie recipe she used. I have been patiently waiting for my rhubarb to be ready so I could give this recipe a try.
I do believe this is the recipe she used. The nutmeg and the tart rhubarb combined with the sweet and creamy custard are exactly the flavors that I fondly remember in my grandma’s pie. My crust was not perfect like grandma’s, but it was good enough. It was wonderful to reminisce and enjoy this pie again.
DetailsPrep time: Cook time: Total time: Yield: 1 9" pie
Rhubarb Custard Pie
The rhubarb custard pie my grandma used to make. A sweet and creamy nutmeg-flavored custard forms around the tart rhubarb.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons shortening
- 4 tablespoons cold water
- 3 eggs, slightly beaten
- 2 tablespoons plus 2 teaspoons milk
- 2 cups sugar
- 4 tablespoons all-purpose flour
- 3/4 teaspoon nutmeg
- 4 cups pink rhubarb, chopped
- 1 tablespoon butter
1. For crust, combine flour and salt in mixing bowl; cut in shortening using pastry blender.2. Sprinkle with water and gather dough dough into a ball; divide dough about in half, using the larger portion for the bottom crust.3. Roll out larger portion on lightly floured surface; transfer to 9" pie pan and gently press to fit pan.4. Roll out smaller portion and cut into strips; on waxed paper, weave into lattice or wagon wheel top.5. Prepare filling by combining eggs and milk.6. Mix together sugar, flour, and nutmeg; stir into egg mixture.7. Mix in rhubarb; dot filling with butter.8. Transfer top crust over the top of the filling and seal edges to the bottom crust; cover edges of pie crust with aluminum foil to prevent over-browning. 9. Bake in a 400°F oven for 50 to 60 minutes.10. Cool and serve; refrigerate leftovers.
Recipe adapted from Betty Crocker's Picture Cookbook, First Edition, McGraw-Hill Book Company, Inc. and General Mills, Inc. 1950.