Rhubarb Custard Pie 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.

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.

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.

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.

BEST RHUBARB PIE

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss lightly with a fork until the dough forms a ball. , On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Spoon rhubarb into pie shell. , In a small bowl, beat the sugar, eggs, cornstarch and nutmeg. Pour over rhubarb. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly.

RHUBARB CUSTARDS

Steps:

• Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
• Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.

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.

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?

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.