Mom’s Rhubarb Custard Pie

Mom made fabulous rhubarb pies.  OK Mom made fabulous pies period! I tweaked her recipe a bit by adding some grated orange peel and I think it really adds something special to her original.

Pie crust for a 9″ 2 crust pie (see bottom of page)

For the Pie Filling:

3 cups rhubarb, cut into ½” pieces
1 cup sugar
3 Tbsp. unbleached flour
1 Tbsp. butter, room temperature
1 tsp. orange peel, grated
2 eggs, beaten
Creamo or whipping cream for brushing crust before baking
Approx. 1 Tbsp. sugar for sprinkling on crust before baking

Preheat oven to 450 F.

Roll out the bottom crust & gently fit into a 9″ pie plate; add the rhubarb to the pastry lined pie plate.

Combine the sugar, flour, butter & orange with a whisk. Blend in the beaten eggs. Pour mixture over the rhubarb. Place the top crust over top. Trim excess and crimp crust. Cut 4 slits in the top curst. Brush with a bit of cream or milk & sprinkle with approx. 1 Tbsp. of sugar. Bake for 10 minutes, turn oven down to 350 F for approximately 30 minutes, until knife comes out clean. Cool pie to room temperature, cut into slices and enjoy.

For recipes to make pie crust, click here.

I prefer to use glass pie plates because I find they give a crisper bottom crust.

Phyllis Signature

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