Irenes Rhubarb Custard Pie Recipes

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RHUBARB CUSTARD PIE



Rhubarb Custard Pie image

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

1 sheet refrigerated pie dough (from a 14.1-ounce package)
1 1/4 pounds rhubarb (about 6 medium stems), trimmed, halved lengthwise and cut into 1-inch pieces (about 4 1/2 cups)
3/4 cup granulated sugar
1/2 teaspoon finely grated orange zest, preferably Valencia
2 tablespoons orange juice, preferably Valencia
2 large eggs
2/3 cup heavy cream
1/4 cup all-purpose flour
Confectioners' sugar, for serving

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



Rhubarb Custard Pie image

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

3 large eggs
3 tablespoons whole milk
2 cups sugar
3 tablespoons quick-cooking tapioca
Pastry for double-crust pie (9 inches)
4 cups diced fresh or frozen rhubarb
2 teaspoons butter
Half-and-half cream, optional
Cinnamon-sugar, optional

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.

IRENE'S RHUBARB CUSTARD PIE



Irene's Rhubarb Custard Pie image

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

3 cups rhubarb, cut in 1-inch pieces
1 cup white sugar
2 tablespoons butter
1 egg
2 tablespoons flour
1 uncooked pie shell
2 tablespoons brown sugar
3 tablespoons flour
2 tablespoons butter

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.

RHUBARB CUSTARD PIE



Rhubarb Custard Pie image

I was looking for something to do with my rhubarb one day and my friend gave me this recipe of her grandmother's. It's a little sweet, and sour. I think it's better than the traditional, Strawberry rhubarb pie. My family loves it.

Provided by Robin Hollister

Categories     Pie

Time 1h30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 6

4 cups rhubarb (washed and diced)
1 1/2 cups sugar
1/4 teaspoon salt
4 tablespoons dry tapioca
2 eggs (beaten)
1 top and bottom ready-made pie crust (or your own homemade)

Steps:

  • Preheat oven to 425 degrees Mix rhubarb, sugar, salt,tapioca and eggs in a mixing bowl.
  • Let mixture set for 30 minutes.
  • Pour into bottom pie shell and place top crust on pie. Crimp edges together and pierce top crust in several places to let steam escape.
  • Place on a cookie sheet and bake for 45 minutes.
  • Remove from oven when done and let cool on rack.

Nutrition Facts : Calories 365, Fat 8.7, SaturatedFat 1.6, Cholesterol 70.5, Sodium 259.9, Carbohydrate 69.6, Fiber 1.7, Sugar 51.2, Protein 3.8

RHUBARB CUSTARD PIE



Rhubarb Custard Pie image

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

1 1/2 cups sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
1 dash salt
3 eggs, beaten
4 cups sliced rhubarb
2 tablespoons butter (for top)
2 pie crusts, top and bottom

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

RHUBARB CUSTARD PIE



Rhubarb Custard Pie image

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

4 eggs
1/2 cup melted butter
1/2 cup flour
1 3/4 cups milk
1 1/4 cups sugar
2 teaspoons vanilla
2 1/2 cups rhubarb

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

GRANDMA RAMPKE'S EASY RHUBARB CUSTARD PIE



Grandma Rampke's Easy Rhubarb Custard Pie image

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

1/2 pie crust
1 1/2 cups cut rhubarb, in 1 inch pieces
1/2 cup sugar
2 large eggs, beaten (extra large eggs are even better)
1/2 cup sugar (yes, another 1/2 cup)
1 cup whole milk (not skim milk)
cinnamon

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?

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