Rockin' Rhubarb Pie


(10 votes) 4 10

This is a two-crust, custard-type rhubarb pie with a hint of almond. Served warm with vanilla ice cream, and be prepared for ecstasy!

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  • 1 15 oz. pkg. pastry for a 9 inch double crust pie
  • 4 C. chopped fresh rhubarb
  • 3 Tbs. all-purpose flour
  • 2 C. white sugar
  • 4 egg yolks, beaten
  • 1 C. Half & Half cream
  • 1/2 tsp. almond extract
  • 1 Tbs. half-and-half cream
  • 1 Tbs. white sugar

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Preheat the oven to 350 degrees. Place one of the pie crusts into the bottom of a 10 inch pie plate or 9 inch deep dish pie plate. Put the rhubarb in the pie shell. In a small bowl, stir together the flour and 2 C. of sugar. In a medium bowl, whisk together the egg yolks, 1 C. Half & Half and almond extract. Stir in the sugar and flour until well blended.

Pour the sauce over the rhubarb - it may not all fit into the pan, so just discard any remaining mixture. Place the top pie crust over the filling, seal the edges and flute. Brush the top crust with the remaining Half & Half, and sprinkle with remaining sugar. Cut a few small slits in the top crust for ventilation. Place the pie onto a cookie sheet to catch any drips. Bake for 45 minutes in the preheated oven or until puffed up in the middle and golden brown on the top. A knife should easily pierce the rhubarb. Cool until just warm before serving to allow the custard to set.

Tip: You can use frozen rhubarb, but you will need to increase your cooking time by about 15 minutes. Do not substitute fat-free Half & Half. The flavor is still good, but the consistency is runny.

Yield: 8 servings

Reviews (2)

  • Very nice. Even the none rhurbarb eating neighbors loved.

    Flag as inappropriate msfinley  |  May 27, 2010

  • So easy to make!!! My entire family, mom and dad included, loved this and they weren't big rhubarb fans. Very tasty! Not too sweet, not too sour. We just put a dallop of Whip Cream on top. YUMMY!!!

    Flag as inappropriate tammykb  |  June 13, 2008

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