Rhubarb Custard Pie

Rhubarb Custard Pie is such a treat of creamy custard and tart rhubarb coming together for a wonderful refreshing pie.

Make use of fresh rhubarb in spring and also freeze some chopped rhubarb in 4 cup packages for a great pie treat during the rest of the year.

It is such a versatile pie you can make either topped with pie crust for a double crust pie, or a crumble topping of brown sugar, flour and butter, or a meringue topping.

I will list the directions for both of these toppings also, as this pie is delicious any way you wish to top it.


  • Prepared pie crust
  • 4 cups chopped rhubarb, fresh or frozen (thawed)
  • 3 eggs, slightly beaten
  • 3 tbsp. flour
  • 1 1/2 cups white sugar
  • 1/4 tsp. salt
  • 3 tbsp. milk
  • 1 tbsp. butter
  • 1 tsp. vanilla


  • Roll out pastry and line a 9" or 10" pie plate.
  • Add rhubarb to pie plate.
  • Combine all other ingredients in a medium bowl.
  • Pour over rhubarb in pie plate.
  • Cover with top crust, seal and crimp edges, cut a few slits in top crust for steam to escape.
  • Bake @425 F for 15 minutes, then reduce temperature to 350 F and bake another 45 minutes.
  • Variations for Single Crust Pie:

  • Crumble Topping
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup butter or margarine
  • Mix until crumbly. Sprinkle over top of filling, bake as above.
  • Meringue Topping
  • 3 egg whites
  • 1/4 tsp. cream of tartar
  • 1/2 cup white sugar
  • Beat egg whites until stiff, beating in cream of tartar, slowly beat in sugar a tablespoon at a time, until soft peaks form.
  • Spread on single crust baked and cooled to room temperature rhubarb custard pie, making sure meringue touches the outer edges of pie crust.
  • Pop back into oven and bake @375 F for 12-15 minutes until meringue is lightly browned.

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