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Years ago, my Great Uncle gave me a rhubarb plant to start in my garden. He lived in rural New Hampshire and had a huge garden, bee hives and knew so much about the area around him. I really wish that I had paid attention to his stories when I was younger. Unfortunately, I didn’t. But, what I do have is a HUGE rhubarb plant that gives me lots of rhubarb every spring. This is an old recipe that I published in 2009. It had only the recipe with no photos so I have updated it and republished it to share it with you today. This post contains affiliate links.
How to Make a Rhubarb Custard Pie With No Milk
Rhubarb is a northern thing and I understand that it doesn’t grow well in the south. If you’re in the south, I believe that you can find rhubarb in some grocery stores. You will need about 6 or 7 stalks of rhubarb for this recipe depending on the thickness of the stalks. It should be about one pound of rhubarb.
- 1 1/2 cups sugar
- 1 T. butter
- 1/2 t. nutmeg
- 3 T. flour
- 2 eggs beaten
- 3 cups chopped rhubarb (about 1 lb.)
- 1 unbaked deep dish pie crust (frozen works fine)
- Preheat the oven to 450F.
- Blend sugar and butter in a bowl.
- Add nutmeg and flour
- Mix until there are no lumps.
- Add eggs (beaten smooth) and blend.
- Add the chopped rhubarb and mix.
- Pour into an unbaked deep dish pie crust.
- Bake at 450F for 10 minutes.
- Turn the oven down to 350F and bake for about 60 minutes or until the center is firm.
Rhubarb is one of the first edibles we have growing in our yard. Technically, it is a herbaceous perennial growing from short, thick rhizomes. The stalks are edible, but the leaves are poisonous. It’s a member of the dock family and is commonly eaten in pies, sauces, cobblers and crisps. There are many different varieties of rhubarb. Some have red stalks, some green and some a combination of the two. The variety I have has stalks that are both green and red.
If you end up having too much rhubarb, just chop it and toss it in a freezer bag. You can freeze rhubarb and reuse it easily throughout the year. We always end up with way too much to use all at once, but we love enjoying our favorite desserts later in the season. Rhubarb is especially good with strawberries, and I recommend that you try my Rhubarb Iced Tea recipe.
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.