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Vermont Rhubarb Pie

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  • Author: Carol Egbert
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x


Rhubarb in a custard filling – perfection.


  • 1 1/2 cups (340 g) granulated sugar
  • 4 Tablespoons plain flour
  • 3 Tablespoons milk
  • 1 teaspoon grated nutmeg
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 4 cups (300g) rhubarb, sliced
  • 1 9 inch (22cm) unbaked pie crust


  1. Pre-heat oven to 375º F (190º C)
  2. Combine sugar, flour, milk, nutmeg, vanilla and eggs in a mixing bowl.
  3. Add rhubarb.
  4. Spoon the fruit mixture into pie pan lined with an unbaked crust that extended two inches over the sides.
  5. Fold the extra pastry back onto filling to give the pie a rustic look and make a fancy latticework unnecessary.
  6. Bake for 70 minutes in a 190-degree C / 375-degree oven until the crust to brown and the custard to set.


Lovely for breakfast if you’re lucky enough to have leftovers.

  • Prep Time: 5 mins
  • Cook Time: 70 mins
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