No ImageRhubarb Custard Pie

Did you make it? Rate it!

  1. Yvonne

    I love the combination of custard and rhubarb but was unhappy with the floury taste. In my opinion the custard did not need that much flour added and would be a truer custard without. Eggs should provide enough thickening to set the custard alone.


  2. Sonja

    I adapted this recipe to make eight individual fluted-edged tarts that tuned out beautifully! I used one Pillsbury pie crust, 2/3 c. half & half, added 1/4 tsp. ginger, and 3 large strawberries, diced, instead of 1/4 c. of the rhubarb. I baked the tarts for 40-45 min. on 375 degrees. My rhubarb stalks were huge (an Instacart delivery!), so I stripped the tough skin that wasn’t red off before dicing it. I filled the unbaked tart crusts to about 2/3-3/4 full. The orange zest was amazing, and the few strawberries that I added made them very pretty. I would sprinkle them with powdered sugar next time, as your photo shows. I dropped them off of my social distancing neighbors’ doorsteps and they loved them ~ used terms like beautiful, gourmet, and delicious to describe them! I will make again soon.


  3. Jessie McGugan

    have you ever put a top crust on it or a lattice top.

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  4. Jess

    Used brown sugar in place of white granulated sugar, increased the spices to 1/2 tsp and added another 1/2 tsp of cardamom and ginger…almost tasted like Xmas! Absolute treat and easy to make!


  5. Maria K.

    I am lactose intolerant, and would like to try making the custard with almond milk. Should I add a little butter to enrich it ?. Any tips ?

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