This is the best rhubarb pie I have tried. The whole family was delighted with it. The filling was so delicious, rich, creamy and full of rhubarb. I used single crust, we don`t care for double crust so much. I added nutmeg and cinnamon instead of vanilla extract and used only 1,5 cups sugar, adding half brown sugar.
Made this for Sunday dinner and they ate the entire thing! I used blueberries and rhubarb and vanilla flavored soy milk (omitted the vanilla extract and milk). I though it was very good and my family could not have agreed more! Thanks for the recipe!
Great recipe! Creamy and delicious. I served it to company and got so many compliments. The only change I made was to add some sliced strawberries to the rhubarb.
This was by far the best rhubarb custard pie I have ever made! My father liked it better than the one his mother had made for years (He is 75 years old!). I also mixed the rhubarb together with other ingredients before puting in pie plate. Excellent!!
An excellent recipe! I only used about 1.5 cups of sugar (it was still plenty sweet) and omitted both crusts to ease some of the calories but it still turned out wonderfully.
Ingredients:
1 -9 inch Pie Crust ( unbaked)
Pie filling:
1 1⁄4 cups sugar
1⁄4 teaspoon salt
3 tablespoons flour
2 eggs, beaten
4 cups rhubarb, chopped into small pieces
Or frozen rhubarb
TOPPING:
1⁄2 cup sugar
1⁄2 cup flour
1⁄2 cup butter
1 pinch salt
Directions:
Preheat the oven at 350 degrees F.
Stir together the dry ingredients for the filling. Stir in the beaten eggs, then add the chopped rhubarb and mix all together.
Pour into unbaked pie shell.
Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes “crumbly”.
Sprinkle topping mixture over the rhubarb filling.
Bake for one hour at 350 degrees F.
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