This Easy Rhubarb Custard Pie Recipe is a basic custard pie using 3 cups of chopped fresh rhubarb and milk.
Thanks to Raye, a visitor to Rhubarb Central.com for contributing this recipe!
I made this using a purchased Tenderflake Pie Shell, you can use a purchased or a homemade crust for this rhubarb custard pie.
It is definitely the easiest and quickest, and ... close to the yummiest rhubarb pie I have ever made!
1 egg (beaten)
3/4 cup milk (1%, or 2% or Whole Milk is fine)
4 tbsp. all-purpose flour
3/4 cup granulated sugar
pie crust (shell) Purchased or Homemade (I used a Tenderflake Frozen Pie Shell, thawed)
3 cups of fresh, chopped rhubarb (about 1/2" pieces)
In a bowl, combine the all-purpose flour and the granulated sugar.
In another bowl blend (using an electric hand mixer) the beaten egg and the milk.
(If you are using a frozen pie shell, I recommend thawing it first, that makes is easier to fix any cracks or imperfections in the crust /shell -- See tips below).
Sprinkle a few tablespoons of the flour /sugar mixture into the bottom of the pie crust.
Add some of the chopped rhubarb pieces to the pie crust, and continue alternating with the flour /sugar mixture, ending with the dry mixture.
Pour the egg /milk mixture evenly over the rhubarb.
(I like to place the pie shell on a foil lined baking or pizza pan dish in case of spills.)
Bake at 400 ° F for about 50 minutes or until firm.
(I like to bake the pies on a foil-lined baking tray ... just in case there are possibly any fruit juices spilling over ;)
Add a pie crust shield after the pie has baked for about 25 minutes to prevent the edges from becoming too dark.
Allow the rhubarb custard pie to cool before slicing.
You will ♥ this Homemade Rhubarb Custard Pie!
Baking a Yummy Rhubarb Dessert Pie doesn't get much easier than that!
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