Grandma Rampkes Easy Rhubarb Custard Pie Food

BIG GRANDMA'S RHUBARB CREAM PIE

Steps:

• Mix the eggs and cream.
• Add sugar, salt and flour.
• Add diced rhubarb in unbaked pie crust.
• Pour egg mixture over rhubarb.
• Bake 10 minutes at 400 degrees.
• Reduce heat to 350 degrees and continue baking additional 45 minutes.
• Whip egg whites until peaks form.
• Add sugar.
• Add meringue mixture sealing pie and bake additional 5-10 minutes- until lightly browned.
• Cool and enjoy.

GRANDMA RAMPKE'S EASY RHUBARB CUSTARD PIE

Steps:

• Place 1/2 pie crust into pie plate.
• Put the rhubarb in the crust and cover with 1/2 cup sugar.
• Add the other 1/2 cup sugar to the milk and beaten eggs, and pour mixture over rhubarb.
• Sprinkle top with cinnamon.
• Bake at 350 degrees for 45 minutes; let cool before serving to allow custard to set.
• Note from Julie: this was my dad's favorite pie, and my mom got the recipe from his mother.
• Note, again: I've been on the 'net for a very, very long time, and this is one of the earliest recipes that I submitted to any search engines. What I can say: it's a tried and true recipe, one we've been using for well over 50 years. It's what my mom will be serving at Christmas this year... what else can I say?

RHUBARB CUSTARD PIE V

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread rhubarb pieces evenly into pie shell.
• In a medium bowl, combine sugar, flour, and cinnamon. Mix well, then stir in eggs. Pour mixture over rhubarb layer.
• Bake in preheated oven for 40 to 45 minutes until filling is set.

RHUBARB & CUSTARD PIE WITH BUTTER CRUMBLE

Steps:

• Cut the rhubarb into bite-size pieces, then put them in a frying pan with half the sugar and warm through just until the sugar dissolves. Immediately tip the rhubarb into a bowl with the juices and leave to cool. Preheat the oven to 180C/gas 4/fan 160C.
• Roll out the pastry quite thinly and use to line a deep, loose-based 24cm fluted flan tin. Line with greaseproof paper and baking beans and bake for about 20 minutes until the pastry is pale golden and no longer raw.
• Beat together the egg and egg yolk, vanilla extract, remaining caster sugar and the flour. Gradually whisk in the cream with any juice from the rhubarb (you should have a tablespoonful or two). Now spoon the rhubarb into the prepared pastry case and pour the cream mixture over.
• Turn the oven temperature up to 200C/gas 6/ fan 180C and bake for about 20 minutes, or until the custard is very lightly set and there is a thin skin on the top.
• Mix together all the topping ingredients and spoon evenly over the pie. Return it to the oven for a further 15 minutes or until the crumble is golden and the custard set with just a little wobble. The top of the pie may have risen and cracked when you take it from the oven but don't worry as it will settle back again on cooling. Serve warm.

RHUBARB CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
• Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

GRANDMA'S EGG CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
• Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
• Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

GRANNY'S RHUBARB CUSTARD PIE

Steps:

• Combine sugar and flour in mixing bowl.
• Add eggs, sour cream, margarine, and rhubarb.
• Pour into unbaked pie shell.
• Bake at 375F for 1 hour.
• Sprinkle cinnamon on top.

EASY RHUBARB CUSTARD PIE

Steps:

• Roll out pie dough to a circle of about 11 inches in diameter. Without stretching the dough, fit into a pie plate, and flute the edges as desired. Place pie dish with crust into the freezer and chill for 15-20 minutes while you preheat your oven to 375F.
• Line the chilled crust with parchment paper or foil, and fill with dried beans or pie weights. Bake 20-25 minutes. Remove the foil or parchment with the weights at this point. The bottom of the crust should appear dry at this point. Return crust to the oven until it just begins to turn golden, about 7-10 minutes. Cool completely while you prepare the rhubarb and custard.
• Sprinkle about 1/4 of the sugar over the chopped rhubarb and stir until pieces are coated. Spoon into the baked crust.
• Whisk together the remaining sugar, eggs, flour, salt and vanilla extract.
• Pour custard mixture over the rhubarb in the crust.
• Cover the edges of the crust with foil. Place foil-wrapped pie onto a baking sheet and into the oven. Bake until custard is set (or nearly set - it's ok if the custard wobbles a bit in the middle), about 50-60 minutes. If the rhubarb pieces begin to blacken a bit, it's ok to place a section of foil loosely over them as well. (I did not!).
• Remove pie from oven and let cool at least an hour before serving. Pie is delicious warm or completely cooled. Refrigerate any leftovers.

GRANDMA'S STRAWBERRY-RHUBARB PIE

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

RHUBARB CUSTARD PIE RECIPE

Steps:

• First, pre bake the crust. Position a rack in the center of the oven and preheat the oven to 375°F. Line a sheet pan with parchment paper and place the frozen crust in the center of the pan. Cover the crust with foil, making sure the crimped edges are completely covered and there are no gaps between the foil and the crust. Fill with pie weights and spread them out so they are more concentrated around the edges of the crust.
• Pre bake the crust. Bake for 25 minutes. While the crust is in the oven, make the egg wash for the pie crust: in a small bowl, whisk together the egg, water, and salt. Prep the rhubarb for the filling by placing it in a medium bowl and tossing it in ¼ cup (1.75 ounces or 50 grams) granulated sugar.
• Once the pie is done, remove the sheet pan from the oven, keeping the oven on. Carefully lift out the pie weights and the foil. Use a pastry brush to coat the bottom and sides of the pie crust (but not the crimped border) with a thin layer of egg wash. Bake, uncovered, for an additional 5 minutes. Cool on a wire rack while you make the custard filling.
• Once the crust is cool, make the custard filling. Whisk together the remaining 1 ¼ cup (8.75 ounces or 248 grams) sugar, flour, eggs, butter and cream until combined. Pour the filling into the prepared crust and scatter the rhubarb evenly on top, discarding any liquid at the bottom of the bowl.
• Bake the assembled rhubarb custard pie. Bake for 60 to 65 minutes, or until the edges of the filling are set but the center still wobbles slightly. Cool on a wire rack.
• Serve and store. Serve warm or at room temperature. The pie can be stored at room temperature until ready to serve. After that, cover loosely with plastic wrap and refrigerate for up to 3 days.