Rhubarb Custard Pie

From the Collection of Marg Dye

Marg's favourite pie. Tart, sweet, creamy and crunchy - all together in every forkful.


  • 3 cups diced rhubarb
  • 1 1/2 cups sugar
  • 3 Tbsp flour
  • 1/4 tsp salt
  • 1/2 tsp nutmeg
  • 2 Tbsp butter
  • 2 eggs, well beaten


  1. Mix together flour, sugar, salt, nutmeg, butter and eggs; beat until smooth.
  2. Combine with rhubarb and turn into unbaked pastry-lined pan.
  3. Top with lattice.
  4. Bake in 450F oven for 10 minutes.
  5. Reduce heat to 350F and bake about 30 minutes more (until pastry is golden brown and filling is somewhat "set").

p.s. You might like to put something on the rack below in case of overflow… stuff happens…

Posted on June 28, 2015 and filed under desserts & sweets.