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Aunt Karen's Rhubarb Custard Pie

Jun 01, 2012
Recipe Type:

My Aunt Karen has made this pie for years. It's a favourite in the family.


  • 3 eggs
  • 2 Tbl. milk
  • 1 1/2 C. sugar
  • 1/4 C flour
  • 1/2 to 3/4 tsp. nutmeg
  • 4 C. sliced rhubarb (1/2 inch pieces)
  • 1 Tbl. margarine/butter (optional)
  • your favourite crust for a 9-inch two-crust pie


  1. Heat oven to 400
  2. Prepare your preferred pie crust.
  3. Beat eggs slightly, add milk. Stir in sugar, flour and nutmeg. Mix well. Stir in rhubarb and pour into pastry-lined pie pan. Dot with butter. Cover with lattice crust, seal edges. (Can brush with milk and sprinkle on sugar or sugar and cinnamon)
Your pie looks wonderful with that robust lattice! Do you have a favorite crust recipe that's worthy of such a featuring? I really look forward to trying rhubarb custard pie. My sainted mother-in-law was a great cook in the Swiss tradition & many of her fruit pies were custard-style.
Beautiful and looks delicious. My mom made this pie, too, so I'm happy to have the recipe. Thanks!
And bake for how long?

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