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
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 6 - 8
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
  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.
Recipe 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.