RHUBARB CUSTARD PIE
Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 10 servings
Number Of Ingredients 9
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.
IRENE'S RHUBARB CUSTARD PIE
Make and share this Irene's Rhubarb Custard Pie recipe from Food.com.
Provided by Leslie
Categories Pie
Time 1h
Yield 1 Pie
Number Of Ingredients 9
Steps:
- Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
- Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
- Strain rhubarb well.
- With wooden spoon, add rhubarb to batter and mix.
- Pour into uncooked pie shell.
- Mix topping ingredients with a fork, and sprinkle over uncooked pie.
- Bake at 375° for 50 minutes or until set.
- Top with whipped cream if desired.
GRANDMA RAMPKE'S EASY RHUBARB CUSTARD PIE
This was my dad's favorite pie, and my mom got the recipe from his mother. It's been replicated all over the internet in the past few years. I think the first incidence can be documented to 1995.
Provided by Julesong
Categories Pie
Time 40m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 7
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
Another great from the Amish Restaurant I worked at in Indiana. This is the BEST!
Provided by Darlene Smithers
Categories Fruit Desserts
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. Mix together eggs, flour, sugar and cream. Add cold water and mix again. Put rhubarb in pie shell and cover with filling. Bake @ 350 degrees for 50 minutes or until firm.
RHUBARB ORANGE CUSTARD PIE
Once you try this pie it will spoil you for other rhubarb pie recipes. This recipe is from the old Farm Journal pie book from the sixties and is a family favorite. That book had several wonderful recipes. Unfortunately the book was poorly made and disintegrated all too soon. We were thrilled to learn that it had been re-issued but discovered to our dismay that that all of our favorite recipes were gone! We made do by photo copying the remains of the old book and now you get to share in the bounty. By the way NEVER skip the drip pan! This pie will always overflow and it makes a nasty smelly mess on the bottom of the oven if you don't have something to catch it.
Provided by Busdav
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat the egg whites until stiff.
- Add ¼ cup sugar gradually beating well after each addition.
- Add butter and OJ concentrate to the egg yolks and beat thoroughly.
- Add remaining 1 cup sugar, flour and salt.
- Beat well.
- Add rhubarb to the egg yolk mixture and stir well.
- Gently fold in meringue mixture.
- Pour into unbaked 9" pie shell and sprinke with nuts.
- Set on a drip pan, cover with foil and bake 30 min at 400 degrees.
- Remove foil and bake until set 10-20 minutes more.
Nutrition Facts : Calories 449.4, Fat 24, SaturatedFat 7.3, Cholesterol 94.6, Sodium 379.9, Carbohydrate 53.2, Fiber 3.2, Sugar 35, Protein 8.1
RHUBARB & CUSTARD PIE WITH BUTTER CRUMBLE
Moyra Fraser's indulgent dessert is a great mix of two classic rhubarb puds.
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 2h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 456 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium
RHUBARB CUSTARD PIE
A teacher sent me this recipe to try as everyone at school makes it. I made 2 pies today. Very good.
Provided by NoraMarie
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease or spray 2 large pie plates.
- Cut rhubarb in 1 inch chunks.
- Scatter rhubarb in pie plate.
- Melt butter.
- In large bowl put the eggs, butter, flour, milk, sugar, and vanilla.
- Mix with a mixer or blender till mixed.
- Pour over rhubarb.
- When it's baked the crust will be on the bottom, custard in the middle, and rhubarb on top.
- Bake for 1 hour 10 minutes at 350°.
Nutrition Facts : Calories 333, Fat 16.1, SaturatedFat 9.3, Cholesterol 143.7, Sodium 144.7, Carbohydrate 41.8, Fiber 0.9, Sugar 32, Protein 6.2
GRANDMA'S RHUBARB CUSTARD PIE
A sweet and tart rhubarb pie filled with custard and topped off with a light meringue. Passed from generation to generation, this pie is a hit with my whole family!
Provided by StickyFootMom
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Separate egg yolks and egg whites. Set egg whites aside for meringue.
- Place rhubarb into the prepared pie crust. Mix sugar, evaporated milk, 3 egg yolks, flour, and salt for filling together in a bowl. Pour mixture over rhubarb. Place pie onto a cookie sheet.
- Bake in the preheated oven for 12 minutes. Turn oven temperature down to 350 degrees F (175 degrees C), and bake for 30 minutes more. Remove pie from the oven. Lower oven temperature to 325 degrees F (165 degrees C).
- Beat the reserved egg whites for meringue in another bowl until frothy. Slowly add sugar, salt, and cream of tartar. Beat until stiff peaks form. Spread over the baked pie.
- Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 58.2 g, Cholesterol 75.8 mg, Fat 11.1 g, Fiber 2 g, Protein 6 g, SaturatedFat 3.4 g, Sodium 458.7 mg, Sugar 43.6 g
SIMPLY FANTASTIC RHUBARB CUSTARD PIE
There are several rhubarb custard pies on Zaar but I didn't find any quite like this one. It came from a friend at work and was tried and approved by another co-worker before I finally tried it last night. I think the topping really finishes it off. NOTE: I substituted Splenda for the sugar in the filling and it absolutely could not be detected. (I would have done the same with the topping but DH made the topping for me while I was making the filling.)
Provided by FlowrBx
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven at 350 degrees F.
- Stir together the dry ingredients for the filling. Stir in the beaten eggs, then add the chopped rhubarb and mix all together.
- Pour into unbaked pie shell.
- Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes "crumbly".
- Sprinkle topping mixture over the rhubarb filling.
- Bake for one hour at 350 degrees F.
RHUBARB CUSTARD PIE
A simple custard base lets the sweet-tart flavor of spring shine through in the sugar-coated pieces of rhubarb.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Makes one 9-inch pie
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. On a clean work surface lightly dusted with flour, roll out pate brisee to an 11-inch round (about 1/8-inch thick). Transfer to a 9-inch pie plate, and trim edges of dough with kitchen shears to a 1/2-inch overhang. Fold edges under, and press to seal using the tines of a fork. Freeze until firm, about 20 minutes.
- Line crust with parchment, leaving an overhang on all sides. Fill completely with pie weights, dried beans, or rice. Bake until bottom is dry, 20 to 25 minutes. Remove weights and parchment. Continue baking until bottom of crust is golden, 7 to 9 minutes more. Let cool.
- In a bowl, toss rhubarb with 1/4 cup sugar. Let stand 10 minutes. In another bowl, whisk together flour, remaining 1 1/4 cup sugar, eggs, butter, and heavy cream until smooth and combined. Pour filling into crust. Scatter rhubarb evenly over top, gently pressing into custard. Bake until puffed and golden in places and slightly wobbly in the center, 50 minutes to 1 hour (tenting with foil if browning too quickly). Transfer to a wire rack; let cool 1 hour. Refrigerate until ready to serve, about 1 hour and up to 1 day.
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