Rhubarb Custard Pie

4.6 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 251.4
  • Total Fat: 8.0 g
  • Cholesterol: 56.9 mg
  • Sodium: 129.2 mg
  • Total Carbs: 43.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.9 g

View full nutritional breakdown of Rhubarb Custard Pie calories by ingredient
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Submitted by:


This is my grandmother's recipe and it is my favorite! This is my grandmother's recipe and it is my favorite!
Number of Servings: 8


    3 cups rhubarb, chopped
    1 1/2 cups sugar
    1 T. butter
    1/2 t. nutmeg
    3 T. flour
    2 eggs beaten


Preheat oven to 450. Mix sugar, butter, nutmeg, flour and eggs until frothy. Add rhubarb. Pour into pie shell. Bake 10 minutes at 450. Reduce heat to 350 and bake and additional 50-60 minutes or until a knife inserted into the center comes out clean. Cool completely.

Number of Servings: 8

Recipe submitted by SparkPeople user EMPIERCE.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    This is really great, I just think next time I am going to use less nutmeg....i like nutmeg, just not that much. But it was awesome. - 5/18/09

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  • Does the nutrition count include the pie shell? - 6/17/17

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  • My great-gram's recipe is exactly the same, minus the butter and nutmeg, and it has always been my favorite. I use closer to 4 cups of rhubarb and bake with a latticed top crust; I've never tried it "topless". - 6/15/14

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  • My dad is diabetic, so I'm going to try this with Splenda and 1/2 strawberries. It looks like a fav in the future! - 6/5/10

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  • This was very good. I changed it some. I added blueberries as half the fruit. Cut the sugar to 1 cup and used whole wheat flour. I will definitely make it again. - 5/22/09

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