This pie is best served the same day it is made. I tried chilled leftover pie and it wasn’t my favorite, so I would recommend making this fresh the same day you plan on serving it. I cut the recipe in half to only make one pie, but the recipe below is the full recipe which makes 2 pies.
My preference would be to serve this while it is still a little bit warm, or at room temperature, with fresh whipped cream. Enjoy!
Notes: I actually had a major goof on this recipe. I baked it in a premade pie shell which was not even necessary as it forms a crust all on its own. Next time around I would skip the premade crust, there is really no need for it.
Also if your pie plates are very shallow, consider putting foil or a baking sheet underneath the pies to save yourself cleanup from any spillage.
Rhubarb Custard Pie
Makes 2 pies
- 4 eggs, room temperature
- 1/2 cup melted butter
- 1/2 cup flour
- 1 3/4 cups milk
- 1 1/4 cups sugar
- 2 tsp. vanilla
- 2 1/2 cups chopped, 1/2″ rhubarb pieces
1. Grease or spray 2 large pie plates.
2. Scatter the rhubarb pieces in the pie plates.
3. In a large bowl combine the eggs, melted butter, flour, milk, sugar and vanilla. Mix with a handheld mixer until combined well. Pour over rhubarb.
4. Bake for 1 hour 10 minutes at 350-f degrees.
Recipe from Food.com.