Rhubarb Custard Pie

June 2, 2010

Aunt Suzy says

Are we rhubarb crazy?  Yes!!!!!!  Randy and I got together with friends Al and Sue Eklund Sunday for a holiday celebration and to play Sequence.  We’ve determined this is our summer game of choice which we play on their great screened-in porch.  (We play Oh, Hell for some reason in the winter only.)  The Eklunds have a beautiful rhubarb patch at the bottom of the hill in their garden, along with several  peony bushes. 

Sue made this custard version of rhubarb pie, which ran in our paper in May of 2007.  From the article:  “Midwesterners love their rhubarb pie straight up (strawberries are better left for shortcake), and if you try this recipe, we think you’ll agree.”  We thought it was delicious!   Do you agree with the sentiment about straight up rhubarb pie or do you prefer yours with strawberries?


1 to 1-1/2 cups granulated sugar, to taste

3/4 cup flour

Dashes of ground cinnamon and ground nutmeg

Pinch of salt

3 eggs, slightly beaten

6 cups chopped rhubarb

Pastry for 1 double-crust pie

1 to 2 tablespoons cold butter, cut into small pieces


Preheat the oven to 400 degrees F.  Combine the sugar, flour, cinnamon, nutmeg and salt in a large bowl.  Add the eggs and rhubarb, tossing to coat.  Pour all into a 9-inch shallow pie plate, lined with the bottom crust of the pastry.   Dot with the butter and top with a lattice crust, which you can learn how to do with this video if you’ve never made one.  (like me!)  Bake for 50-60 minutes, until filling bubbles and crust is golden brown.  I asked my friend Sue to share her thoughts and tips about making this pie.

Sue’s tips

I’ll take my rhubarb straight up – no strawberries!  I substituted Pappy’s frozen crusts for “real” crusts made from scratch.  Cal Garner ( my dad/chef) used to say they are “almost” as good as scratch!  And they save time.  I sprinkled sugar and cinnamon on the crust before baking and used pie crust shielding strips to protect the edges.