Rhubarb Custard Pie

"I was looking for something to do with my rhubarb one day and my friend gave me this recipe of her grandmother's. It's a little sweet, and sour. I think it's better than the traditional, Strawberry rhubarb pie. My family loves it."
 
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photo by Coasty photo by Coasty
photo by Coasty
photo by Coasty photo by Coasty
Ready In:
1hr 30mins
Ingredients:
6
Yields:
1 pie
Serves:
6
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ingredients

  • 4 cups rhubarb (washed and diced)
  • 1 12 cups sugar
  • 14 teaspoon salt
  • 4 tablespoons dry tapioca
  • 2 eggs (beaten)
  • 1 top and bottom ready-made pie crust (or your own homemade)
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directions

  • Preheat oven to 425 degrees Mix rhubarb, sugar, salt,tapioca and eggs in a mixing bowl.
  • Let mixture set for 30 minutes.
  • Pour into bottom pie shell and place top crust on pie. Crimp edges together and pierce top crust in several places to let steam escape.
  • Place on a cookie sheet and bake for 45 minutes.
  • Remove from oven when done and let cool on rack.

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Reviews

  1. Tapioca didn't dissolve. I took all the hard bits of tapioca out and broke up the filling and biscuit crust. Used it to make a layered yoghurt dessert for guests, with a touch of icecream..Sadly for me, this recipe needs more work.
     
  2. Excellent!
     
  3. I made this for a family Sunday lunch, everyone enjoyed it, even those who hate rhubarb! I followed the recipe exactly but I made a biscuit pastry (will add the recipe) with a thick egg white and sugar wash. Served it warm with thick cream. I will definately add this to the family favourites.
     
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RECIPE SUBMITTED BY

I am originally from Vermont, but we moved to Texas in 2000. There are so many, foods here in the south, that I had never tasted before. Moved back to VT in 2007. Texas is tooo hot. However while I was there I got to sample the worlds best BBQ and so many foods I have never had before. YUM
 
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