Mom’s Rhubarb Custard Pie combines a sweet-tart rhubarb filling topped with creamy custard under a buttery lattice pie crust. This easy rhubarb dessert has only 8 ingredients and comes together in no time.
Combine cinnamon, salt, sugar, and cinnamon. Whisk together.
Beat 3 eggs and pour them into the dry ingredients. Mix until smooth and creamy.
Stir in the sliced rhubarb. Pour into the pie pan. Top the filling with the diced butter.
Top with a lattice top crust.
Bake for 20 minutes and then reduce the temperature to 350°F and cook for an additional 35 to 40 minutes or until a butter knife inserted into the center pulls thick filling, not thin or watery filling. Cover the edges of the crust if they start to get too dark.
Tips: Use fresh rhubarb for your old-fashioned Rhubarb Custard Pie. This will assure that your pie will not be watery. You can use frozen rhubarb but make sure it is completely thawed and press any excess moisture out of it.We put our unbaked pie on a baking sheet to prevent it from bubbling over in the oven.Shield the pie with aluminum foil during the last 10 minutes if the pie is becoming excessively brown.Many egg washes use only the whites, but we’ve found the crust browns more golden by using both.If the egg wash dries, the coarse sugar will not stick. Put it on right away for a delicious crunch and texture.Cook your pie until the crust is browned. This will assure a buttery flaky crust.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.