Mom's Rhubarb and Custard Pie! This is a delicious traditional family recipe, sure to take you down memory lane! The flavor combination is wonderful. Serve warm with some ice cream or whipped cream!

Mom's Rhubarb and Custard Pie! This is a delicious traditional family recipe, sure to take you down memory lane! The flavor combination is wonderful. Serve warm with some ice cream or whipped cream!

Mom's Rhubarb Custard Pie ! Gosh this recipe certainly can take you down memory lane! This is a wonderful, classic recipe, and as many will know, the combination of rhubarb and custard is a perfect pairing. It's a very easy recipe to make, and you can choose to use ready made pastry, or use our quick and easy recipe to make some at home.

This recipe actually came from Libby's mother's recipe collection, and Libby now makes this for her family and it's always a hit so Libby hopes everyone else will also enjoy her mom's recipe too!

For this recipe, we've used our basic shortcrust pastry. However, if you'd like to use a flaky pastry, that will also work. See our recipe for our flaky pastry dough. It's quick and easy!
You can serve this slightly warm or chilled, with a blob of ice cream, or make up a jug of warm custard. However you decide to serve this, it will be delicious, so please do enjoy Mom's rhubarb custard pie!

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Recipe by Libby Myrick

Prep Time

15 minutes

Cook Time

50 - 60 minutes

Yield

1 x 9 inch Pie

Ingredients

The Pastry

2 sheets of ready made pastry for the base and top of a 9 inch pie dish OR make your own as follows:
12 oz / 340 g Shortcrust pastry

See here if you would like a recipe to make your own pastry. You will need to DOUBLE the ingredients for the pastry recipe and add 2 Tablespoons of sugar to the mixture, to make this.

The Filling

3 eggs
3 tablespoons milk
2 cups sugar
1/4 cup all-purpose flour
3/4 teaspoon nutmeg
4 cups rhubarb, washed and cut into 1-inch pieces
1 tablespoon butter

If you would like a ‘sharper’ taste to the pie, use less sugar. Rhubarb does have a sharp, sour taste to it and some people prefer a sharper flavor!

Instructions

1. Pre heat oven to 400 F.

2. Line a 9 or 10 inch pie dish with one piece of the pastry, taking it up the sides and over the lip of the dish. Brush the lip of the pastry with a little milk.

3. Beat eggs lightly and add the milk. Add the sugar, flour and nutmeg and combine.Then add the rhubarb.

4. Pour mixture into pastry-lined pie dish. Dot the filling with butter. Cover the pie with the remaining pie crust and using a fork, push down the pastry around the edge of the pie dish to seal. (you can also make patterns with your pastry if you are feeling creative! Brush the top of the pastry with a little extra milk .

5. Bake for 50 to 60 minutes until nicely browned. Allow to cool before removing from pie dish to avoid it collapsing. It will set as it cools.

Please note, you may have a little filling and pastry left over, if so, you can make some mini ones in a muffin pan, or bake the filling in an oven dish and serve as ‘extra’ with the pie.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Mom's Rhubarb and Custard Pie! This is a delicious traditional family recipe, sure to take you down memory lane! The flavor combination is wonderful. Serve warm with some ice cream or whipped cream!

Mom’s Rhubarb Custard Pie

Yield: 6 - 8
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Mom's Rhubarb and Custard Pie! This is a delicious traditional family recipe, sure to take you down memory lane! The flavor combination is wonderful. Serve warm with some ice cream or whipped cream!

Ingredients

The Pastry:

  • 2 inch sheets of ready made pastry for the base and top of a 9 pie dish

The Filling:

  • 3 eggs
  • 3 tablespoons milk
  • 2 cups sugar

**** Please note, if you would like a 'sharper' taste to the pie, use less sugar. Rhubarb does have a sharp, sour taste to it and some people prefer a sharper flavour!

  • 1/4 cup all purpose flour
  • 3/4 teaspoon nutmeg
  • 4 cups rhubarb, washed and cut into 1 inch pieces
  • 1 tablespoon butter

Instructions

  1. Pre heat oven to 400 F.
  2. Line a 9 or 10 inch pie dish with one piece of the pastry, taking it up the sides and over the lip of the dish. Brush the lip of the pastry with a little milk.
  3. Beat eggs lightly and add the milk. Add the sugar, flour and nutmeg and combine.Then add the rhubarb.
  4. Pour mixture into pastry-lined pie dish. Dot the filling with butter. Cover the pie with the remaining pie crust and using a fork, push down the pastry around the edge of the pie dish to seal. (you can also make patterns with your pastry if you are feeling creative! Brush the top of the pastry with a little extra milk .
  5. Bake for 50 to 60 minutes until nicely browned. Allow to cool before removing from pie dish to avoid it collapsing. It will set as it cools.

Notes

Please note, you may have a little filling and pastry left over, if so, you can make some mini ones in a muffin pan, or bake the filling in an oven dish and serve as 'extra' with the pie.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 635Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 79mgSodium: 363mgCarbohydrates: 108gFiber: 4gSugar: 74gProtein: 7g

Nutrition information isn’t always accurate

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