Rhubarb Custard Pie Vi Food

RHUBARB CUSTARD PIE

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.

CLASSIC RHUBARB CUSTARD PIE (WITH CRUST RECIPE)

Steps:

• Gather the ingredients.
• In a large bowl, combine the flour, salt, and sugar, if using. Whisk to blend thoroughly.
• Add the butter, working it into the flour mixture with your fingers or a pastry blender. Some pea-sized pieces of butter should remain intact.
• Stir in 4 tablespoons of ice water. Add more ice water, about 1 teaspoon at a time, until mixture begins to hold together.
• Turn the dough out onto a lightly floured surface and press until a smooth dough has formed. Do not overwork or the crust will be tough.
• Shape into a flattened disk. Cover and refrigerate for 30 minutes.
• Position a rack in the center of the oven and heat to 400 F. On a lightly floured work surface, or between sheets of lightly floured parchment, roll the dough into a circle about 11-inches in diameter.
• Transfer the dough to a 9-inch pie plate. Fold any excess dough over on itself and crimp the edge as desired.
• In a large bowl, toss together the rhubarb, sugar, flour, nutmeg, and salt.
• In a small bowl, whisk the eggs with milk.
• Add the egg mixture to the rhubarb mixture, stirring until blended.
• Transfer the rhubarb mixture into the prepared pie crust. Dot with butter.
• Bake until set in the center, 45 to 55 minutes. If your crust begins to brown too much, cover the edges with foil.
• Remove the pie to a rack to cool completely before slicing.
• Serve the rhubarb-custard pie with a big dollop of freshly whipped cream or ready-made whipped topping, if desired.

RHUBARB CUSTARD PIE

Steps:

• In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired. , Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

RHUBARB CUSTARD PIE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rhubarb evenly across unbaked pastry shell.
• In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
• Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.

CREAMY RHUBARB CUSTARD PIE

Steps:

• Preheat oven to 450°F.
• Mix the pie crust ingredients altogether and roll out between two pieces of waxed paper. This is for a 2 crust pie. It's the flakiest pie crust you will ever have. 9 inch pie.
• For the filling, mix together the first 4 ingredients.
• Add eggs and mix until smooth.
• Fold in the rhubarb.
• Put into crust and top with 2nd crust.
• Bake 10 minutes at 450; reduce heat to 350F and bake for an additional 30 minutes.

GRANDMA'S RHUBARB CUSTARD PIE

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.

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?

SIMPLY FANTASTIC RHUBARB CUSTARD PIE

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.

GRAMMY'S FAVORITE RHUBARB CUSTARD PIE

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.

RHUBARB CUSTARD PIE

Steps:

• mix together rhubarb , sugar, and 1/3 cup flour and add sour cream.
• put in a pie shell.
• mix together 1/2 cup flour, brown sugar and butter
• put crumbs over rhubarb.
• put in oven and bake at 450 for 15 minutes and 350 for another 30 to 45 minutes.

RHUBARB CUSTARD PIE VI

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• To Make Crust: In a medium bowl, combine the 2 1/2 cups flour and 1 teaspoon salt. Cut in shortening until coarse crumbs form. Stir in water, vinegar and 1 egg. Form dough into ball and roll out into 2 1/8 inch thick rounds. Use one to cover the bottom and sides of a ten-inch pie pan.
• To Make Filling: In a large bowl, beat remaining eggs until thick and light. Combine flour, sugar, salt, and nutmeg. Fold into the eggs. Stir in butter and orange juice until the mixture is smooth. Fold in rhubarb. Pour into pie shell; cover top of pie with remaining pie shell. Crimp edges together and cut slits in top shell.
• Bake in a preheated 450 degrees F (230 degrees C) oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).Continue baking the pie at this temperature for 35 more minutes.

RHUBARB CUSTARD PIE VI

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• To Make Crust: In a medium bowl, combine the 2 1/2 cups flour and 1 teaspoon salt. Cut in shortening until coarse crumbs form. Stir in water, vinegar and 1 egg. Form dough into ball and roll out into 2 1/8 inch thick rounds. Use one to cover the bottom and sides of a ten-inch pie pan.
• To Make Filling: In a large bowl, beat remaining eggs until thick and light. Combine flour, sugar, salt, and nutmeg. Fold into the eggs. Stir in butter and orange juice until the mixture is smooth. Fold in rhubarb. Pour into pie shell; cover top of pie with remaining pie shell. Crimp edges together and cut slits in top shell.
• Bake in a preheated 450 degrees F (230 degrees C) oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).Continue baking the pie at this temperature for 35 more minutes.