RHUBARB CUSTARD PIE WITH STREUSEL CRUMB TOPPING
A tangy, creamy, delightful pie. I've been known to make rhubarb lovers out of unexpecting friends! This is one of my favorite desserts--hands down.
Provided by LindseyKay
Categories Pie
Time 47m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Prick pie shell with fork and bake at 450 for 5 minutes.
- Combine rhubarb, flour, salt,sugar, and let sit for 15 minutes.
- Beat eggs slightly and add vanilla.
- Stir vanilla and eggs into rhubarb mixture and pour into pie shell.
- Topping:.
- Stir together flour and sugar. Cut butter into mixture until it is crumbly and well incorporated.
- Sprinkle over pie.
- Bake at 425 degrees for 15 minutes and then reduce heat and bake at 350 degrees for 30 minutes more.
Nutrition Facts : Calories 433.8, Fat 14.7, SaturatedFat 6, Cholesterol 61.8, Sodium 208.2, Carbohydrate 72.4, Fiber 2.4, Sugar 50.8, Protein 4.8
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.
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
CRUMB-TOP RHUBARB CUSTARD PIE
Once rhubarb season starts, my daughter immediately requests I make this pie. The recipe makes a large 10-inch pie, but is very easy to assemble and always comes out perfect.
Provided by Karen
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place pie shell into a 10-inch pie plate. Combine eggs, rhubarb, white sugar, milk, cornstarch, nutmeg, and salt in a bowl. Pour mixture into pie shell.
- Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.
- Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Return to oven and continue to bake until set and golden brown, about 40 minutes more.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 51 g, Cholesterol 28.1 mg, Fat 13.6 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 2.9 g, Sodium 208.2 mg, Sugar 34.9 g
RHUBARB CUSTARD PIE
A simple custard base lets the sweet-tart flavor of spring shine through in the sugar-coated pieces of rhubarb.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Makes one 9-inch pie
Number Of Ingredients 7
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.
WHIPPED TOPPING RHUBARB CUSTARD PIE
Sumner, Washington--the unofficial rhubarb pie capital of the country. This recipe is from a local church cookbook. This pie is different from the usual rhubarb custard pie--the "custard" is more of a translucent jelly that settles on the bottom of the pie.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place prepared pie shell in the freezer for 15 minutes; preheat oven to 375°.
- In a large mixing bowl, combine the rhubarb, sugar, flour, salt, and nutmeg; toss well; set aside for several minutes to juice.
- Whisk the eggs and milk together in a bowl; add to the fruit, stirring well to combine.
- Scrape filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
- Dot the filling with the butter.
- Place pie on the center oven rack; bake 50-55 minutes or until the top is crusted over and the filling is set, rotating the pie 180° halfway through the baking time.
- Transfer the pie to a wire rack and let cool.
- Serve barely warm, at room temperature, or chilled, with a dollop of whipped cream.
Nutrition Facts : Calories 423.1, Fat 14.3, SaturatedFat 4.5, Cholesterol 67.8, Sodium 234.5, Carbohydrate 70.3, Fiber 1.8, Sugar 50.8, Protein 5.2
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.
Nutrition Facts : Calories 371 kcal, Carbohydrate 57 g, Cholesterol 81 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, Sodium 274 mg, Sugar 38 g, Fat 15 g, ServingSize 8 servings, UnsaturatedFat 0 g
RHUBARB CUSTARD PIE
In Grandmother's day, rhubarb was considered a "spring tonic". Although it's technically a vegetable, it is usually served as a fruit. At our house, we used the first rhubarb of the season to make this pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 501 calories, Fat 17g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 239mg sodium, Carbohydrate 83g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.
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.
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- Bake 10 minutes at 400°. Reduce temperature to 350° and bake an additional 40 minutes until the custard is mostly set. (The very center may be a little jiggly, but will set as it cools)
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