Rhubarb Orange Custard Pie Recipes

ORANGE RHUBARB PIE

Steps:

• In a large bowl, combine 1 cup sugar, flour and salt. Stir in orange juice and butter. In a small bowl, lightly beat egg yolks; stir into the orange juice mixture until blended. Add rhubarb. , In a large bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into rhubarb mixture. , Pour into pie shell. top with nuts. Bake at 375° for 15 minutes. Reduce heat to 325°; bake for 40 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store in the refrigerator.

RHUBARB CUSTARD PIE

Steps:

• Roll out pie dough and place in a 9-inch pie dish, flute edges, or use a fork to create an easy design. Place in the freezer to chill for 15 minutes.
• While pie is chilling preheat the oven to 375F/ 191C.
• In a large bowl whisk together the sugar, eggs, cream, orange zest and juice, vanilla, salt, and flour, mix until evenly combined. Add chopped rhubarb and mix to evenly coat all of the rhubarb.
• When the pie shell has chilled place it on a baking sheet then pour in the custard rhubarb mixture. Use a spatula to press the rhubarb into an even layer. Dip the pastry brush in the leftover custard liquid in the bowl and gently brush along the crust.
• Bake for 45-55 minutes, the custard should be set and barely wiggle in the middle two inches or so. Let cool on a wire rack for two hours then wrap in plastic wrap and if desired chill in the fridge for 2 hours, this helps get cleaner slices. Serve pie ever so slightly warmed or cold. Store leftovers in the fridge for up to 5 days, but pie is best eaten on day 1 and 2.

IRENE'S RHUBARB CUSTARD PIE

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 ORANGE CREAM PIE

Steps:

• Place oven rack on lowest level. Preheat oven to 375 degrees F (190 degrees C). Line pie pan with pastry, and make high fluted rim.
• In a large bowl, combine butter, juice, egg yolks, and strawberry gelatin. Beat thoroughly. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.
• In another bowl, beat egg whites until stiff. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture. Pour filling into pastry shell.
• Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.

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.

EASY RHUBARB CUSTARD PIE

Steps:

• Roll out pie dough to a circle of about 11 inches in diameter. Without stretching the dough, fit into a pie plate, and flute the edges as desired. Place pie dish with crust into the freezer and chill for 15-20 minutes while you preheat your oven to 375F.
• Line the chilled crust with parchment paper or foil, and fill with dried beans or pie weights. Bake 20-25 minutes. Remove the foil or parchment with the weights at this point. The bottom of the crust should appear dry at this point. Return crust to the oven until it just begins to turn golden, about 7-10 minutes. Cool completely while you prepare the rhubarb and custard.
• Sprinkle about 1/4 of the sugar over the chopped rhubarb and stir until pieces are coated. Spoon into the baked crust.
• Whisk together the remaining sugar, eggs, flour, salt and vanilla extract.
• Pour custard mixture over the rhubarb in the crust.
• Cover the edges of the crust with foil. Place foil-wrapped pie onto a baking sheet and into the oven. Bake until custard is set (or nearly set - it's ok if the custard wobbles a bit in the middle), about 50-60 minutes. If the rhubarb pieces begin to blacken a bit, it's ok to place a section of foil loosely over them as well. (I did not!).
• Remove pie from oven and let cool at least an hour before serving. Pie is delicious warm or completely cooled. Refrigerate any leftovers.

RHUBARB ORANGE CUSTARD PIE

Steps:

• Beat the egg whites until stiff.
• Add ¼ cup sugar gradually beating well after each addition.
• Add butter and OJ concentrate to the egg yolks and beat thoroughly.
• Add remaining 1 cup sugar, flour and salt.
• Beat well.
• Add rhubarb to the egg yolk mixture and stir well.
• Gently fold in meringue mixture.
• Pour into unbaked 9" pie shell and sprinke with nuts.
• Set on a drip pan, cover with foil and bake 30 min at 400 degrees.
• Remove foil and bake until set 10-20 minutes more.

OLD FASHIONED RHUBARB CUSTARD PIE LIKE MOM USED TO MAKE

Steps:

• Preheat the oven to 450° F. Roll out half of the pastry dough. (Keep the dough for the top crust chilled.) Line the pie plate with the bottom crust.
• Combine 1 cup of sugar with 2 tablespoons of flour. Mix in eggs and rhubarb. Sprinkle the remaining tablespoon of flour into the bottom of the crust. Pour rhubarb filling into the bottom crust.
• Roll out top crust (if desired). Cut vent holes or weave into lattice. Apply to top of pie. Crimp edges to seal.
• Sprinkle 1 tablespoon of sugar over the crust. (Skip if using a single crust.)
• Bake at 450 F for 10 minutes to set the crust. Reduce the oven temperature to 350 F and bake about 30 minutes more or until the custard is set. Cool before serving. Store any leftovers in the refrigerator.

RHUBARB CUSTARD PIE

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.