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Ox Yoke Inn Rhubarb Custard Pie

Posted by Denise on June 9, 2013

Ox Yoke Inn Rhubarb Custard Pie on plate 

A sweet, silky custard cradles tender, tangy rhubarb chunks in a flaky crust to make this one of the best rhubarb recipes around.

Sweet, creamy and tart, Ox Yoke Inn Rhubarb Custard Pie is everything we love in a rhubarb pie recipe. It is just sweet enough to help offset the tartness of the rhubarb, but not so sweet that the tart goodness of it is hidden. On top of it all, it’s my favorite kind of recipe…easy and quick to make with delicious results!

It just doesn’t seem like summer until we make something with rhubarb in it. Unfortunately, rhubarb doesn’t grow in our area and it disappears out of the supermarket almost as soon as it’s set out. So we either have to make a trip north or haunt the produce isle to get any of the fresh rhubarb. Fortunately, we can sometimes find frozen rhubarb at the store. That’s what we used this time, but the recipe works just as well or better with fresh rhubarb. Make sure you rinse the stalks well and cut them into small bite sizes for the best results.

The Ox Yoke Inn is a fabulous restaurant located in the Amana Colonies. Known locally as the Amanas, they are composed of 7 villages settled over 150 years ago on the Iowa prairie by German immigrants who believed in living completely self-sufficient lives. They are known for beautiful handcrafted furniture, children’s toys, clothing and many other high quality handmade items. And the food! The Amanas are also known for delicious homemade foods and the Ox Yoke Inn is one of the best. This recipe was published many years ago as reported to come from the restaurant. All we know for sure is that it is terrific! We used Mom’s Freezer Pie Crust with Vinegar recipe for the pie crust.

You will see that our final photos of the pie show that the top of the pie got a little toasted. I finished baking the pie late the other night, so I decided to keep the pie in the oven to cool down. I made the mistake of not telling Andy that it was in there, so while I was at work the next day, he decided to eat leftovers for lunch and started preheating the oven. He smelled the pie and checked it pretty quickly, but the top got a little overly browned. Thankfully, the pie still tasted great and every little morsel was eaten! 


  Printer friendly recipe without photos 

Ox Yoke Inn Rhubarb Custard Pie

 Ox Yoke Inn Rhubarb Custard Pie ingredients

Ox Yoke Inn Rhubarb Custard Pie ingredients



Makes 1 pie




unbaked pie shell


tablespoon all-purpose flour

1 ½

cups white sugar




cup half and half



3 -3 ½

cups chopped fresh or frozen rhubarb


tablespoon ground cinnamon


* A dash is a little more than a pinch.




1.   Preheat oven to 375o F. Sprinkle the flour over the bottom of the unbaked pie shell.


flour in pie shell




2.   Combine the sugar, eggs, half and half and salt in a medium bowl and mix well. Add the rhubarb into the egg mixture and stir to combine. Carefully pour the custard into the pie shell. Sprinkle top of the pie with the cinnamon, making sure to cover the pie evenly


eggs in cream for custard making custard for pie


pie ready to bake



3.   Place the pie on the middle rack of the oven and bake for approximately 60 minutes or until the center of the pie is set up. It has ranged from one hour to 85 minutes for our pies to get done, depending on humidity levels and temperatures so don’t be worried if it surpasses 60 minutes to be completed baked.


pie in oven



Ox Yoke Inn rhubarb custard pie with slice out of pan 



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