Grandma Rampkes Easy Rhubarb Custard Pie Recipes

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GRANDMA'S RHUBARB CUSTARD PIE



Grandma's Rhubarb Custard Pie image

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

3 large eggs
4 cups diced fresh rhubarb
1 (9 inch) unbaked deep-dish pie crust
1 ¼ cups white sugar
⅔ cup evaporated milk
3 tablespoons all-purpose flour
½ teaspoon salt
6 tablespoons white sugar
½ teaspoon salt
½ teaspoon cream of tartar

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

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?

GRANDMA'S RHUBARB CUSTARD PIE



Grandma's Rhubarb Custard Pie image

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     Rhubarb Pie

Time 1h20m

Yield 8

Number Of Ingredients 10

3 large eggs
4 cups diced fresh rhubarb
1 (9 inch) unbaked deep-dish pie crust
1 ¼ cups white sugar
⅔ cup evaporated milk
3 tablespoons all-purpose flour
½ teaspoon salt
6 tablespoons white sugar
½ teaspoon salt
½ teaspoon cream of tartar

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

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