This is a old fashioned rhubarb pie is tangy sweet with the classic custard style base, it’s based on a recipe from my great grandma.
I get asked a lot from you all where or how I get the recipes that I post. A chunk of the recipes on my site I develop on my own from scratch after doing some research (Like classic monkey bread or biscoff cheesecake bars). Sometimes I just start adding things to a bowl and the result is delicious (Hello, Monster Cookie Bars, which are one of my family’s favorites).
But a good chunk of my recipes are adaptations of family recipes that have been made for years, or even decades. This recipe for old fashioned rhubarb custard pie was my great grandma’s. Sometimes, I put a spin on old recipes or alter them to work better, but the recipe below basically straight from my grandma’s.
Most of her recipes have bare bone instructions because the assumption was everyone knew what to with the ingredients. Sometimes it takes me some trial and error to figure out the process for the recipe, so hopefully I’ve included enough detail for you below 🙂
I was discussing this recipe on the phone with my mom the other day and she mentioned that my dad never complained about her not cooking like his mom. Instead he kept telling her she needed to get his Grandma’s recipes. So it’s a lot of her recipes that have been passed down.
My mom glued all her favorite recipe cards and cuttings onto pages and put them in a three ring binder. When I got married, one of my sisters copied all the pages of the cookbook for me and made my own binder by putting the sheets into plastic protector pages. I love having all the family recipes in one place and I have been adding myself to it. It’s a great idea if someone is getting married in your family.
Anyway, this old fashioned rhubarb pie is as classic as you’ll get. Just rhubarb and a simple custard filling baked in a pie shell. If you’re comfortable baking pies, it’s about as easy as you can get and if you’re new to baking pies, it’s a great easy one to start with.
I hope you’ve enjoyed this rhubarb week. This pie is the third and final recipe. If you’ve enjoyed it, check out the rhubarb streusel muffins and strawberry rhubarb crisp. These rhubarb bars and rhubarb coffee cakes recipes are older, but just as good too! Preheat oven to 375 F. Mix the rhubarb and sugar together. Spread in the pie crust and set aside. Whisk together the eggs, cold milk, flour and salt. Pour over the rhubarb. Bake at 375 F for 50-55 minutes or until filling is set. Cool completely before slicing. Serve with whipped cream or vanilla ice cream.
Serving Size: 1 piece
Amount Per Serving: Calories: 182 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 48mg Sodium: 151mg Carbohydrates: 25g Fiber: 2g Sugar: 9g Protein: 5g
Craving pie, but rhubarb isn’t your favorite? (I’m disappointed in you though.) Check out these other great spring time pie ideas.
Preheat oven to 375 F. Mix the rhubarb and sugar together. Spread in the pie crust and set aside. Whisk together the eggs, cold milk, flour and salt. Pour over the rhubarb. Bake at 375 F for 50-55 minutes or until filling is set. Cool completely before slicing. Serve with whipped cream or vanilla ice cream.
Sweet Cherry Crumb Pie from Baker by Nature
Fresh Strawberry Pie by Together as a Family
Or Blueberry Crumble Pie by Saving Room for Dessert