Moms Rhubarb Custard Pie Food
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.
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?
MOM'S RHUBARB CUSTARD TORTE
My mother made this often while I was growing up. She's been gone for 13 years, but I still make this at least once a year to rave reviews. No one has ever had anything like this but anyone who likes rhubarb loves it. It makes a lot, but when my husband takes this to work, I only get the empty pan back! Prep time is based on having to cut your rhubarb. If already cut, reduce to 30 minutes.
Provided by Sherri Staton Volkert
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 7h45m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 2 cups flour, oats, brown sugar, vegetable shortening, and 1/2 teaspoon salt in a large mixing bowl until the ingredients are crumbly. Reserve 3/4 cup of the crust mixture in a bowl and press remaining crust mixture into the bottom of a 9x13-inch baking pan.
- Spread rhubarb evenly over the crust. Whisk eggs, white sugar, 1/2 cup flour, and 1 pinch of salt in a bowl until smooth; pour the egg mixture over the rhubarb. Scatter the reserved oat mixture over the top. Dust the torte lightly with cinnamon and spread small butter chunks evenly over the top.
- Bake in the preheated oven until a knife inserted into the center of the torte comes out clean, about 1 hour. Refrigerate at least 6 hours or overnight before serving.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 31.7 g, Cholesterol 95.5 mg, Fat 10.5 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 94.5 mg, Sugar 15.7 g
MY MOM'S RHUBARB CUSTARD PIE
This is the ONLY pie my Mom makes. The pages of this recipe are yellowed and torn and a little stained! This is a tried and true recipe that I look forward to making every spring! This the best Rhubarb Custard Pie you will ever have!
Provided by kittycatmom
Categories Pie
Time 1h20m
Yield 1 pie, 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Crust:.
- In a bowl mix butter, flour and sugar. Press into an ungreased 9 x 13 baking dish. Bake for 10 minutes. Remove from oven and allow to cool while mixing other ingredients.
- Filling:.
- Cut Rhubarb into 1 inch pieces. Place in a bowl. Mix in egg yolks, 1 cup of sugar, flour and salt. Pour into prepared pie crust.
- Mix evaporated milk and 1 cup sugar. Pour over rhubarb mixture.
- Bake pie for 45 minutes. If not completely set bake an additional 10-15 minutes. Remove from oven and "frost with meringue." Return to oven and bake an additional 10 minutes or until meringue peaks are a light golden brown.
- Meringue:.
- While pie is baking, beat egg whites until stiff. Add sugar, vanilla and salt and beat until you have soft stiff peaks.
- Cover pie with meringue and follow baking instructions above.
- Pie can be served warm or cold. All leftovers must be refrigerated.
RHUBARB CUSTARD PIE
This is my grandmother's recipe. Every summer my brother brings me rhubarb and asks for a pie to be made just for him. Mom made it with her home made crusts which i never learned how to make. Store bought crust isn't near as good, but will do.
Provided by littlevanillabeans
Categories Pie
Time 55m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Place the diced rhubarb in the prepared pie shell.
- In a large bowl, mix beaten eggs, milk and extract until well blended.
- Add sugar and flour to the mixture.
- Pour mixture over the rhubarb in the pie shell.
- Bake at 450 degrees for 10 minutes. Then reduce heat to 325 degrees and bake for another 30 minutes or until set.
Nutrition Facts : Calories 1900.1, Fat 79.8, SaturatedFat 22.5, Cholesterol 651.6, Sodium 2377.8, Carbohydrate 262, Fiber 11.4, Sugar 154.2, Protein 37.7
GRAMMY'S FAVORITE RHUBARB CUSTARD PIE
This is a recipe my mother used to make. It has a delicious custardy tart sweetness, and has always been my favorite.
Provided by Gloria
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 4h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the rhubarb into one of the prepared pie crusts. Beat together the eggs, sugar, cream, vanilla extract, and flour until evenly blended; pour over the rhubarb. Use the remaining pie crust to create a lattice, and place on top of the pie.
- Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C), and continue baking 45 minutes. Cool completely before serving.
Nutrition Facts : Calories 404.4 calories, Carbohydrate 61 g, Cholesterol 46.5 mg, Fat 16.3 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 4.1 g, Sodium 253.1 mg, Sugar 38.2 g
MOM'S RHUBARB CUSTARD TORTE
My mother made this often while I was growing up. She's been gone for 13 years, but I still make this at least once a year to rave reviews. No one has ever had anything like this but anyone who likes rhubarb loves it. It makes a lot, but when my husband takes this to work, I only get the empty pan back! Prep time is based on having to cut your rhubarb. If already cut, reduce to 30 minutes.
Provided by Sherri Staton Volkert
Categories Rhubarb Crisps and Crumbles
Time 7h45m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 2 cups flour, oats, brown sugar, vegetable shortening, and 1/2 teaspoon salt in a large mixing bowl until the ingredients are crumbly. Reserve 3/4 cup of the crust mixture in a bowl and press remaining crust mixture into the bottom of a 9x13-inch baking pan.
- Spread rhubarb evenly over the crust. Whisk eggs, white sugar, 1/2 cup flour, and 1 pinch of salt in a bowl until smooth; pour the egg mixture over the rhubarb. Scatter the reserved oat mixture over the top. Dust the torte lightly with cinnamon and spread small butter chunks evenly over the top.
- Bake in the preheated oven until a knife inserted into the center of the torte comes out clean, about 1 hour. Refrigerate at least 6 hours or overnight before serving.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 31.7 g, Cholesterol 95.5 mg, Fat 10.5 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 94.5 mg, Sugar 15.7 g
MOM'S RHUBARB CUSTARD PIE
This is my mother's recipe for rhubarb custard pie. I believe she got it from her mother, but I'm not really sure. This is one of my favorite pies from my childhood.
Provided by LARavenscroft
Categories Healthy
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Beat eggs, milk, sugar, flour and cinnamon in a mixing bowl until well blended.
- Stir in rhubarb.
- Mix well and pour into pie shell.
- Bake for 45 minutes or until custard is set.
Nutrition Facts : Calories 341.5, Fat 9.7, SaturatedFat 2.6, Cholesterol 80.1, Sodium 148.5, Carbohydrate 60.2, Fiber 2.1, Sugar 44.6, Protein 4.9
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