Rhubarb Custard Pie


Fill pastry lined pie pan with rhubarb custard filling. Use:


For 9” pie                                                                   For 8” Pie

Beat slightly…

   3 eggs                                                                      2 (large)


   2 2/3 Tblsp. Milk                                                     2 Tblsp.

Mix together and stir in…

   2 C. sugar                                                              1 ½ C.

   4 Tblsp. Flour                                                         3 Tblsp.

   ¾ tsp. nutmeg                                                              ½ tsp.

Mix in…

   4 C. cut-up rhubarb                                                3 C.

Dot filling in pan with…

   1 Tblsp. Butter                                                        ¾ Tblsp.


Cover with lattice top. Bake until nicely browned.

Temperature – 400 degrees (mod. Hot oven)

Time – Bake 50 – 60 min.


This recipe comes from my favorite cookbook - Betty Crocker’s Picture Cookbook, published in 1950. Best cookbook for just about everything. It’s a teaching cookbook. It is still available, in reprint, and I have given it to each of my children and it’s often a wedding gift for young, “know nothing” brides.



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Comment by carla j walton on May 5, 2014 at 7:30pm

man this sounds so good.  never really did anything with rubarb but what the heck? i'm game!

Comment by rogue quilter Queen of the WIVSP on May 5, 2014 at 5:12pm
deanna - mine is young also, been struggling along for a couple years. last year i set it in a 3 gallon planter buried in the ground. using petunias and a huge root i dug up to provide intermittent shade/sun. mulched really heavy last fall -both the planter and the ground a couple feet out around it. i peaked in february when we were having some warm days and the ground was completely thawed...it was already coming back up. and now it is really pretty. finally!! i figured out how to grow the GOOD kind of rhubarb in this desert. every one grows that monster stuff where the stalks are green all thru, not red except on outside ...the flavor just isn't even close to being good like the kind i have now & the kind i lost finally, that i moved here with. it was an heirloom variety hubs grgrandfather brought from wisconsin in the nineteen teens. it was prolific and delicious!!!
Comment by Deanna Davis on May 5, 2014 at 4:51pm

I will have to buy some rhubard this year .. my 3 yo plant didn't come back this year .. and my baby is coming up but it's a new one .. had two but 2nd one was looking a bit sickly .. 

this sounds amazing .. thank you Ginny ~

Comment by rogue quilter Queen of the WIVSP on May 5, 2014 at 12:11pm
:)) ...haven't made custard since i was a teen...too blah. but!! have a nice collection of rhubarb recipes i have collected over the years. looks like my rhubarb plant will allow me to harvest a wee bit this year and this will be the first rhubarb treat i make. this sounds sooooo delish! thanks ginny!!

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