Rhubarb Custard Pie

This is an old-fashioned favorite: a sweet-tart pie with a lattice top. A double crust could be substituted if desired. The custard does not have milk—just eggs.

Serves: 8Hands-on: 30 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 8


  • 2 Pillsbury Refrigerated Pie Crusts
  • 1 1⁄2 cups sugar
  • 1⁄4 cup all-purpose flour
  • 1⁄4 tsp. nutmeg
  • 3 eggs, beaten
  • 4 cups chopped rhubarb
  • 2 Tbsp. butter, cut in pieces


  • Preheat oven to 400°F.
  • Cut one of the pie dough circles into 1⁄2-inch-wide strips and weave it into a lattice. Set aside the lattice. Line a pie pan with the other dough circle.
  • Combine sugar, flour, and nutmeg; beat this mixture into the eggs. Stir the rhubarb into the egg mixture.
  • Pour the rhubarb mixture into the pie shell, dot with butter pieces, and top with the lattice crust. Crimp the edges to seal.
  • Bake for 50 minutes. Cool before cutting.