Old Fashioned Rhubarb Pie

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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. 

Old Fashioned Rhubarb Pie has a classic custard base filled with tangy sweet rhubarb. A classic rhubarb recipe handed down from my great grandma. Check out my blog for other great rhubarb recipes.

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.

Old Fashioned Rhubarb Pie has a classic custard base filled with tangy sweet rhubarb. A classic rhubarb recipe handed down from my great grandma. Check out my blog for other great rhubarb recipes.

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 πŸ™‚

Old Fashioned Rhubarb Pie has a classic custard base filled with tangy sweet rhubarb. A classic rhubarb recipe handed down from my great grandma. Check out my blog for other great rhubarb recipes.

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.

Old Fashioned Rhubarb Pie has a classic custard base filled with tangy sweet rhubarb. A classic rhubarb recipe handed down from my great grandma. Check out my blog for other great rhubarb recipes.

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.

Old Fashioned Rhubarb Pie has a classic custard base filled with tangy sweet rhubarb. A classic rhubarb recipe handed down from my great grandma. Check out my blog for other great rhubarb recipes.

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.

Old Fashioned Rhubarb Pie has a classic custard base filled with tangy sweet rhubarb. A classic rhubarb recipe handed down from my great grandma. Check out my blog for other great rhubarb recipes.

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!


Old Fashioned Rhubarb Pie has a classic custard base filled with tangy sweet rhubarb. A classic rhubarb recipe handed down from my great grandma. Check out my blog for other great rhubarb recipes.

Old Fashioned Rhubarb Pie

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.
Prep Time: 15 mins
Cook Time: 50 mins
Additional Time: 2 hrs
Total Time: 3 hrs 5 mins
Cuisine: Dessert
Servings: 8 slices

Ingredients 

  • 1 9 inch pie crust, unbaked
  • 5 cups diced rhubarb cut 1/4 inch thick
  • 1 1/4 cup granulated sugar (you can adjusted it up or down 1/4 cup to your preferred sweetness)
  • 2 eggs cold
  • 5/8 cup cold whole milk 1/2 cup plus 2 tablespoons milk
  • 1/4 cup all purpose flour
  • 1/8 teaspoon salt

Instructions

  • 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.

Nutrition

Serving: 1piece · Calories: 182kcal · Carbohydrates: 25g · Protein: 5g · Fat: 7g · Saturated Fat: 3g · Polyunsaturated Fat: 4g · Cholesterol: 48mg · Sodium: 151mg · Fiber: 2g · Sugar: 9g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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Craving pie, but rhubarb isn’t your favorite? (I’m disappointed in you though.) Check out these other great spring time pie ideas.

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

Rhubarb Bars

Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert. Visit my blog for all the best rhubarb recipes on the internet. #rhubarb

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp is a quick and easy springtime dessert that is perfect for last minute guests. Fresh rhubarb and sweet strawberries topped with a crunchy oatmeal crumble make a dessert no one will forget. Top with whipped cream or vanilla ice cream.

Rhubarb Streusel Muffins

Rhubarb Streusel Muffins. Are puffy tender, just like your bakery favorites. An easy and quick rhubarb muffin recipe. Visit my blog for all the best rhubarb recipes.

Rhubarb Coffee Cake

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  1. Kim says

    I just found this recipe on Pinterest and want to try it, but need to clarify how much milk. It says 5/8 cup, which would be 1/2 cup + 2 T, but in parentheses it says 1/4 cup + 2 T. Which is correct? Thanks.

      • Mallory says

        I’ve never tried it with frozen rhubarb. Some of my rhubarb recipes I have used frozen. This is what I do:

        If you choose to use frozen rhubarb thaw the rhubarb first and let any excess liquid drain off. Don’t squeeze any liquid out, just drain what naturally thaws out of the rhubarb.

  2. Shannon says

    Made this pie ….. it was delicious. Everyone loved it. Was the perfect combination of sweet and sour and the custard added a nice creamy texture. Will definitely be making this again. Thanks.

  3. Jan Schott says

    Try the same recipe minus the milk. Seperate the whites and yolks. Use whites for meringue after baking pie 46-60 min at 375 til bubbles. Then cover with meringue, bakes 350 for 10 min, 4” below element. And add 1/4 t nutmeg to pie…. essential.

  4. Kristine Roberts says

    Hi there. I so want to try this for my husband, who’s grandma’s rhubarb custard pie recipe is long gone. I tried to make one years ago and the rhubarb was still crispy after baking, which was a bit of a turn off. Does the rhubarb actually soften in this?

  5. Liz Kerr says

    So I followed instructions and the 5 cups of rhubarb filled the pie crust with very little room for the custard. After cooking the taste was amazing but the filling was very watery and lots of overflow. Do you have any ideas where we went off track?

  6. Connie says

    I make rhubarb pie often. 1.1/2 or less sugar,, depending on the season. 1/2 cup flour .. 3 eggs..I use Pyrex 9 inch plates. Fill the crust with chopped rhubarb. Mix sugar , flour and eggs together. Pour over top of rhubarb in the crust. Perfect every time. Bake at 400 for first 15 minutes.. turn oven to 350degrees for 45 more minutes or till you see pie start to bubble . Enjoy!!!

  7. Stacie B. says

    My new go to recipe for this pie!!! The recipe I have been looking for forever!!! Remind me of my grandmas! It is so goo and easy to make. I also added 2 teaspoons of vanilla and lightly sprinkled the top with cinnamon. Delicious!!!

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