My Moms Rhubarb Custard Pie Food
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
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
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.
MOM'S CUSTARD PIE
We had this pie quite often when I was growing up. The first time my husband, then my boyfriend, came over to meet my parents, Mom decided to make this pie. She must have been a little flustered, because she forgot the sugar. She served him first and he started eating it without saying a word. Mom decided he was a keeper because he ate that awful pie so politely.
Provided by puppitypup
Categories Pie
Time 40m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pie shell and chill thoroughly, at least 30 minutes in the fridge.
- Preheat oven to 400 degrees.
- Scald milk in double-boiler or in microwave.
- In separate bowl, whisk eggs a little, then add sugar and salt and stir.
- Add scalded milk, stirring constantly. Stir in vanilla and nutmeg and pour into chilled pie shell.
- Bake 25-30 minutes or until all but about an inch in the center is set. Be careful not to overcook.
- Cool completely before cutting.
- NOTE: This recipe works best made by hand, not with a mixer.
Nutrition Facts : Calories 307.5, Fat 15.5, SaturatedFat 5.1, Cholesterol 117.1, Sodium 327.7, Carbohydrate 34.5, Fiber 1.1, Sugar 17, Protein 7.7
RHUBARB CUSTARD PIE
My Mom made 2 types of rhubarb pies. One was the traditional 2 crust pie and the other was this yummy custard pie. It is different and was always my favorite.
Provided by Kathie Carr
Categories Pies
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 425 degrees. Beat together eggs, sugar, flour, half and half, vanilla, and nutmeg. Stir in rhubarb and pour all into pie shell.
- 2. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue to bake for approximately 45-50 minutes longer. Filling should be slightly brown and should be puffed a bit. It should jiggle when pan is wiggled. Remove from oven and cool before cutting. Serve with whipped cream or ice cream.
MOM'S RHUBARB CUSTARD PIE
Spring has sprung and so has the rhubarb!! This is one of my all time favorite pies that my mom used to make when I was young (many, many, moons ago), its a nice mixture of sweet & tart and quite easy to whip together. Since rhubarb is only in season for a very short time (usually done by June), you can always finely chop the...
Provided by Suzanne Root
Categories Pies
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat oven @ 400 degrees.
- 2. Mix together ingredients for pie filling and pour into 9" deep dish pie crust (I sometimes cheat and use a frozen pie crust shhh) and bake at 400 for 10 minutes. Reduce oven to 350 degrees and bake until thick (approximately 30 minutes).
- 3. Meringue Topping: Beat egg whites from 2 eggs until egg whites become stiff. Add 3 drops of vanilla and 2 tablespoons of powdered sugar and beat again to mix. Spoon meringue on top of pie making peaks with a rubber spatula (or whatever works best for you). Place in oven until meringue is lightly browned (approximately 7-10 minutes).
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.
MOM'S RHUBARB CUSTARD PIE
Mom made this pie every sring when the rhubarb came up it was always one of my favorites. I now make it for her as she doesn't bake any more. Hope you enjoy it also.
Provided by Linda Smith
Categories Pies
Time 1h35m
Number Of Ingredients 13
Steps:
- 1. Add flour, dash of salt,and crisco together cut crico in till it looks like peas.
- 2. Add cool water with fork mix to form a ball.
- 3. Put on floured surface and roll with rolling pin till round and fits in pie pan. Flute edges and cut off excess.[ Or use store bought pie crust.]
- 4. Pour boiling water into bowl with 4 cups rhubarb. [let stand 10 min.] Drain
- 5. Mix flour, sugar, and eggs add drained rhubarb mix well. Pour into pie shell.
- 6. Mix flour, brown sugar,and oatmeal in a bowl.Using fork or fingers cut in butter till mixed well .Spead over filling.
- 7. Bake at 350 degrees 1 hr. or untill knife comes out clean.
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Then preheat oven to 350° F. Line a 9" pie plate (just a regular pie plate, not a deep dish one) with bottom pie crust and spread rhubarb over the …
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- Line a 9" pie plate (just a regular pie plate, not a deep dish one) with bottom pie crust and spread rhubarb over the bottom.
- In a medium bowl, stir together the sugar, flour, salt, and nutmeg. Add eggs and mix slightly. Pour mixture over the rhubarb and then dot with butter over the top.
- Cut second pie crust into strips and make a lattice top. Brush lattice strips with milk and sprinkle with course sugar. Place in oven and bake for 45 to 60 minutes, or until crust is nicely browned.
RHUBARB CUSTARD PIE RECIPE - THE FOOD CHARLATAN
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- For the crust:Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.In a large bowl, whisk together flour, sugar, and salt.Use a pastry cutter or fork to cut in the shortening.
RHUBARB CUSTARD PIE - COPYKAT RECIPES
Beat eggs, milk, sugar, flour, cinnamon, and vanilla in a large bowl just until blended. Stir in rhubarb. Roll out half the pie crust pastry dough and place it in a 9-inch pie plate. Add …
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- Beat eggs, milk, sugar, flour, cinnamon and vanilla in a large bowl just until blended. Stir in rhubarb. Roll out half the pastry to fit a 9-inch pie plate. Spoon in filling; dab with butter.
- Roll out remaining pastry; cut in 1/2 inch strips. Weave strips over filling for lattice top. Pinch top and bottom crusts together; turn under; pinch to make a stand-up fluted edge. Brush pastry with milk; sprinkle with sugar. Bake at 400 degrees for 45 minutes or until pastry is golden brown.
MOM’S CRUSTLESS RHUBARB PIE - WHOLESOME FARMHOUSE RECIPES
Ingredients 3 Cups Rhubarb diced 1/3 Cup Flour 3/4 Cup Granulated sugar 1/2 Tsp. Baking Powder 1/2 Tsp. Salt 4 Large Eggs 1 Tbl. Vanilla Extract 1 Cup Milk 1 Tsp. Butter …
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- Very generously spread the softened butter on the bottom and sides of the pie plate. Clean and dice rhubarb and add the diced rhubarb to the pie plate.
- Mix the remaining ingredients in a blender until well blended. Just a minute or two. Pour over rhubarb.
- Bake for 40 minutes. When done, the center will be ever so slightly jiggly. That will firm up once removed from the oven and let sit for 10-15 minutes. Slice and serve.
RHUBARB CUSTARD PIE RECIPE | A WELL-SEASONED KITCHEN®
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- On a lightly floured work surface, roll out bottom crust dough to an an even 1/8-inch thickness and into a 12-inch circle. Transfer into a 9-inch pie plate. Trim pastry edge to around a 3/4-inch overhang. Poke bottom of crust with a fork in several places. Refrigerate for at least 30 minutes.
- Roll out the second (top) crust to the same size as the first (2 to 3 inches larger than the pan). Roll the dough to around 1/8-inch thickness. Use a fluted pie cutter to cut the second crust into 1/2 to 3/4-inch wide strips. Refrigerate strips for at least 30 minutes.
GRANDMA MAUDE'S RHUBARB CUSTARD PIE - A CANADIAN FOODIE
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5/5 (3)Category DessertCuisine CanadianTotal Time 1 hr 15 mins
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- Combine the sugar, flour and nutmeg; add the beaten eggs and combine into a custard type batter
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RHUBARB CUSTARD PIE RECIPE, WHATS COOKING AMERICA
Preheat oven to 375 degrees F. Prepare pie pastry; sprinkle flour over bottom of unbaked pie pastry. In a large bowl, combine flour, rhubarb, sugar, eggs, half and half cream, …
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Cuisine AmericanCategory DessertServings 6-8Total Time 1 hr 15 mins
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Cuisine AmericanCategory DessertServings 6-8Total Time 1 hr 15 mins
- Preheat oven to 375 degrees F. Prepare pie pastry; sprinkle flour over bottom of unbaked pie pastry.
- In a large bowl, combine flour, rhubarb, sugar, eggs, half and half cream, nutmeg, and salt; pour into pastry-lined plate.
- Bake in lower 1/3 of oven approximately 50 to 60 minutes or until knife inserted near center comes out clean, but the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.
- Check toward the end of baking time to make sure the edges are not too brown; if so, cover edges with aluminum foil. Remember, the pie will continue to set as it cools. If using a digital instant-read thermometer, inserted in the centers, it should register 175 degrees F. Begin checking temperature about 10 minutes before recommended times.
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Make a custard with milk, eggs, and vanilla. Fill the pie shell with the sweetened rhubarb and pour the custard evenly around the rhubarb. Bake the pie in a hot oven for the first 15 minutes, then turn down the heat and bake another 45-50 minutes or until set. The pie is ready when the custard is no longer runny in the center.
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Feb 23, 2015 - 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!
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Rhubarb Custard: Make Pastry for a two-crust pie of desired size. Lie pie pan. Beat slightly…3 eggs; Add 3 tbsp milk; Mix and stir in 2 cups sugar, 1/4 cup flour, 3/4tsp nutmeg; Dot with 1 tbsp butter; Cover with a lattice top. Bake until nicely browned. 400 degrees, 50-60 minutes.
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AMISH RECIPES RHUBARB CUSTARD PIE - FOOD NEWS
Rhubarb Custard Pie 1 1/2 cup rhubarb 2 tablespoons flour 2 eggs 1 cup sugar 3/4 cup cream or whole milk Mix all ingredients and pour in unbaked 9-inch pie shell. Bake at 350 degrees for 45 minutes. Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight.
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MY MOMS RHUBARB CUSTARD PIE RECIPES
My Mom made 2 types of rhubarb pies. One was the traditional 2 crust pie and the other was this yummy custard pie. It is different and was always my favorite. Provided by Kathie Carr. Categories Pies. Time 1h15m. Number Of Ingredients 8
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Placed chopped rhubarb inside the unbaked pie shell. In a mixing bowl, whisk together the eggs, cream, sugar, vanilla, flour, and salt until smooth. Pour the mixture over the rhubarb. Bake for 10 minutes at 400°, then reduce the oven temp to 350° and bake an additional 40 minutes until the custard is mostly set.
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Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer.
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Feb 27, 2012 - 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!
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Rhubarb Custard Pie Recipe - The Food Charlatan ... Mom's Rhubarb Custard Pie | Lovefoodies tip lovefoodies.com. Pre heat oven to 400 F. Line a 9 or 10 inch pie dish with one piece of the pastry, taking it up the sides and over the lip of the dish. Brush the lip of the pastry with a little milk.
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May 16, 2013 - My mom has many cooking/baking talents, but her Rhubarb Custard Pie is one recipe that really gets a lot of requests. So, of course I was very excited when she asked if I'd like to use it for a blog :) What's even better...all of the photos of …
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RHUBARB CUSTARD PIE WITH MERINGUE RECIPES ALL YOU NEED IS …
Fit pie crust into a 9-inch pie dish. Spread rhubarb into bottom of crust. Whisk 1 cup sugar, half-and-half, flour, and salt into egg yolks until smooth. Pour mixture over rhubarb. Bake in the preheated oven until pie crust is browned and filling is set, 50 to 60 minutes.
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Apr 5, 2015 - 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!
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MOMS RHUBARB PIE RECIPES
Cut rhubarb in small pieces. Pile the rhubarb pieces in the pie shell. Sprinkle with the Jello. Mix together the flour & sugar. Cut in the margarine. Sprinkle on top of rhubarb and Jello. Bake at 350 for 45 minutes; serve with Cool Whip.
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