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Grandma Maude's Rhubarb Custard Pie

This amount is for an 8 inch pie plate; a 9 inch pie is 1 1/2 times this recipe; the lattice top takes as much pastry as a regular pie crust top.
Course Dessert
Cuisine Canadian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Author Valerie Lugonja


  • 1 1/2 cups sugar
  • ¼ cup flour
  • ¾ teaspoons freshly grated nutmeg
  • 3 eggs , beaten
  • 4 cups rhubarb , sliced
  • 2 tablespoons butter
  • Two discs of frozen pie pastry


  1. Combine the sugar, flour and nutmeg; add the beaten eggs and combine into a custard type batter
  2. Add rhubarb to the mixture and combine
  3. Roll one disc of pastry out and place on the bottom of 8 inch pie plate; pour filling onto the pastry
  4. Dot rhubarb with the approximately 2 tablespoons of butter (don't forget this part like I did)
  5. Role the second disc of pastry and slice into 1/2 inch strips; lattice the pie, starting in the middle
  6. Fold edges up and under to secure the pie filling; crimp the edges
  7. Brush top with milk or egg; sprinkle with Demerara sugar
  8. Bake at 400°F until bubbly and crust is golden

Recipe Notes

Cover the pie with foil to prevent over browning when baking the last 15 to 20 minutes.