RHUBARB & CUSTARD SLAB PIE
Bake an American-style lattice pie, presented in a slab for easy portioning. Of course the rhubarb and custard combo is quintessentially British
Provided by Cassie Best
Categories Dessert
Time 1h20m
Number Of Ingredients 10
Steps:
- Put the flour, icing sugar, butter and ½ tsp salt in a food processor, and blend until combined. Add the egg yolks and 2 tsp cold water, then blitz again until the dough starts to form clumps around the blade. Tip onto your work surface and knead briefly to bring the dough together. Remove about a third of the dough, shape both pieces into discs and wrap. Chill for at least 30 mins. Alternatively, mix the flour, sugar and salt in a bowl and work in the butter with your fingertips before adding the yolks and water.
- Mix the custard powder and 75g of the sugar with 100ml of the milk to make a smooth paste. Warm the rest of the milk in a saucepan. Pour the warm milk over the custard powder mix, stir and pour back into the pan with the vanilla. Heat until you have a really thick custard. Transfer to a bowl, cover to prevent a skin forming, and chill for at least 30 mins or until cold.
- Heat oven to 200C/180C fan/gas 6 and put a baking sheet on the middle shelf. Toss the rhubarb, cornflour and remaining 125g sugar together in a bowl. Roll out the larger of the two pieces of dough on a lightly floured surface, to a rectangle large enough to line the base and sides of a 25 x 35cm shallow baking tin, about ½cm thick. Lift the dough over your rolling pin and drape into the tin, leaving any excess hanging over the edges. Stir the set custard and spread over the pastry base. Top with the rhubarb, in neat lines or randomly, and scatter any sugary bits over the top.
- Roll out the smaller piece of pastry until large enough to cover the top of the pie. You can either cover the pie completely, leaving a few holes for the steam to escape, or create a decorative topping. When you're happy with your design, brush the top with beaten egg and scatter over the 1 tbsp caster sugar. Place the tin on the tray on the middle shelf and bake for 40-45 mins, until the pastry is deep golden brown and the filling is bubbling. This pie is best served at room temperature or just warm, so leave to cool for at least 1½ hrs before slicing.
Nutrition Facts : Calories 606 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
RASPBERRY-RHUBARB SLAB PIE
"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie-or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary., Divide dough in 2 portions so that 1 is slightly larger than the other; cover each and refrigerate 1 hour or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between 2 large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim crust to edges of pan., In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into crust., Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal with a fork. Prick top with a fork., Bake until golden brown, 45-55 minutes. Cool completely on a wire rack., For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.
Nutrition Facts : Calories 247 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 159mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.
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.
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
RHUBARB CUSTARD PIE
this is a old time favorite from back on the farm It came from my mothers recipies she gave to me years ago I like it because it is both sweet and sour and liked by everyone
Provided by DotM7037
Categories Pie
Time 1h20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 453, Fat 15.6, SaturatedFat 9.3, Cholesterol 40.3, Sodium 107.3, Carbohydrate 77.7, Fiber 1.9, Sugar 61.7, Protein 3.4
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?
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
Make and share this Rhubarb Custard Pie recipe from Food.com.
Provided by LauraLou
Categories Pie
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- mix sugar, flour, nutmeg, and salt.
- add mixture to the beaten eggs.
- beat until smooth.
- add sliced rhubarb and stir.
- slice top crust to make a lattice on top.
- fill bottom crust with pie filling.
- place butter on top.
- add lattice top.
- bake at 400 degrees for 50 minutes.
Nutrition Facts : Calories 604, Fat 26.5, SaturatedFat 8.2, Cholesterol 115.9, Sodium 403.2, Carbohydrate 85.2, Fiber 3.8, Sugar 51.2, Protein 8.2
CREAMY RHUBARB CUSTARD PIE
This is the best Rhubarb Custard Pie that I have ever come across. It is a hit even with those that think they don't like rhubarb. This is a good one to start the Spring fruit season with as Rhubarb is the first fruit to come ripe in the Spring.
Provided by Mert in Michigan
Categories Pie
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 742.5, Fat 31.6, SaturatedFat 6.8, Cholesterol 105.1, Sodium 80.8, Carbohydrate 107.7, Fiber 2.8, Sugar 67.7, Protein 9.3
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