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5 from 1 vote

Nita’s Rhubarb Pie

Nita’s Rhubarb Pie is luxurious and rustic all at the same time. The tangy, earthy rhubarb is a perfect counterpoint to the smooth, creamy custard.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Desserts, Pies
Cuisine: American
Keyword: Rhubarb custard Pie
Servings: 10
Calories: 102kcal


recipe for single pie crust

  • 1 cup sugar
  • 2 tablespoons flour
  • 3 eggs
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla
  • 2 1/2 cups sliced rhubarb 1/2-inch slices


  • Heat the oven to 425˚F.
  • In a small bowl, whisk together the sugar and flour.
  • Add the eggs to the bowl of a stand mixer. You can also use a hand mixer if you prefer. Fit the whisk attachment to the mixer, and mix the egg on low until combined.
  • With the mixer on medium speed, gradually add in the sugar and flour mixture. Slowly add the melted butter, mixing to combine. Stir in the vanilla.
  • Fill the pie crust with the rhubarb and pour the egg mixture over the top.
  • Bake for 10 minutes at 425˚F, then turn the oven down to 350˚F and bake for another 30 minutes or until a knife inserted in the center comes out clean.
  • Cool completely before slicing.


Serving: 1slice | Calories: 102kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Cholesterol: 49mg | Sodium: 19mg | Potassium: 18mg | Sugar: 20g | Vitamin A: 70IU | Calcium: 7mg | Iron: 0.3mg