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Rhubarb Custard Pie on table with red napkin
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Old Fashioned Rhubarb Pie

Classic Custard Style
Course Dessert
Cuisine American
Keyword rhubarb
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients

  • unbaked 9 inch pie crust deep dish shell
  • 3 cups chopped rhubarb
  • 1 1/4 cups sugar adjust up or down to preferred sweetness
  • 3 eggs
  • 1 cup heavy whipping cream
  • 3 tbsp flour
  • 1/2 tsp salt

Instructions

  • Preheat oven to 375 degrees F
  • Mix the rhubarb and sugar together. Spread in the unbaked pie shell and set aside
  • Whisk together the effs, cream, flour and salt. Pour over the rhubarb in the pie pan
  • Bake at 375 degrees for 50-55 minutes or until filling is set.
  • Cool completely before slicing. Serve with whipped cream or vanilla ice cream
  • NOTE: depending if using frozen pie shell the filling may overflow or need to use a overflow small pie plate. Depends on how much rhubarb as well. I use the deep dish frozen shells.