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Grandma’s Rhubarb Custard Pie Recipe


A great pie recipe from Lorraine Gingrich from our 2013 Rhubarb Festival! This won 2nd place in the pie division!


  • Crust:
  • 1 cup plus 2 Tbs. all-purpose flour, plus more for dusting
  • ½ tsp. salt
  • 1/3 cup cold vegetable shortening
  • Filling:
  • 3 cups dice Rhubarb
  • 1 cup plus 3 Tbs. granulated sugar
  • 1 Tbs. butter
  • 3 Tbs. all-purpose flour
  • 2 large eggs
  • 1 tsp. coconut extract


To prepare crust: Preheat oven to 375° F. In medium bowl, with fork, mix flour, salt, shortening and 2 Tbs. cold water just until dough begins to form. On work surface, knead 2 to 3 times until dough comes together. Shape into ball; dust lightly with flour. With rolling pin, roll between 2 sheets waxed paper to 12 inches round. Ease dough into 9-inch pie plate; crimp edge as desired. Chill until ready to use.

To prepare filling: Toss Rhubarb with 3 Tbs. sugar; let stand 5 minutes. In blender, place butter, flour, eggs, and remaining 1 cup sugar; blend until smooth. Stir egg mixture into rhubarb mixture; pour into pie crust. Bake 55 minutes or until filling has set and top is golden. Cool on wire rack. Chill at least one hour before serving.

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