Grannys Rhubarb Custard Pie Recipes

GRAMMY'S FAVORITE RHUBARB CUSTARD PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the rhubarb into one of the prepared pie crusts. Beat together the eggs, sugar, cream, vanilla extract, and flour until evenly blended; pour over the rhubarb. Use the remaining pie crust to create a lattice, and place on top of the pie.
• Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C), and continue baking 45 minutes. Cool completely before serving.

GRANDMA'S RHUBARB CUSTARD PIE

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.

GRANDMA'S RHUBARB CUSTARD PIE

Steps:

• Method Filling: In a bowl combine egg, sugar and flour whisk together. Then add diced rhubarb and fold together, after make a homemade pastry, see TWO recipe below. Pre-heat oven to 350ºF and after pie crust is made pinch sides together, place pastry in pan and bake for 10 minutes when ready pour all rhubarb filling on top then add strips of pastry " Grandma always use strips" set timer to 30 to 45 minutes depending on your oven. Pan crust may shrink a little but after you add the strips it will fill in the crust. " Use cookies sheet with foil under pan for dripping" When baked remove from oven and let cool before cutting pie, serve with thick cream or ice cream. Viewers Moms Pastry Crust Method: Mix together flour, baking soda, brown sugar and salt, then cut lard in cubes and add to dry ingredients. Blend all ingredients together with hand, mixer or pastry cutter, until all combined. In a one cup measuring cup add egg and vinegar and mix together and top with water to make one cup. Add liquid to flour mixture and continue blending together with hand, mixer until it forms a ball. " Add more flour or water if needed" Cover in clear wrap and put in fridge to cool lard, chill overnight of for a few hours. When ready remove from fridge bring to room temperature and cut in four equal pieces, makes four pie crust. Roll out on counter top with a dusting of flour, place one pastry in oiled pie pan and roll the others. Cut one in strips for the top of pie, the other two place on a sheet of parchment paper and a piece of clear wrap, roll pastry in parchment paper and wrap in clear wrap to freeze for later use. " Viewers Mom made this pastry for over 60 to 70 years" Bonita's Kitchen Pastry Crust 2 Cup all-purpose flour, extra for rolling 1/2 Cup Cold Butter 1/2 Tsp salt 1/4 to 1/2 Cup cold water 1 Parchment paper Mix flour, butter ( chop in pieces) and salt together in bowl mix with your hand or food processor when mixed add water mix until it shapes into a ball then remove from bowl/mixer. Put a piece of parchment paper on the counter and sprinkle with flour then cut the ball into two pieces then put your pastry ball on top of it then roll until all even.

GRANNY'S RHUBARB CUSTARD PIE

Steps:

• Combine sugar and flour in mixing bowl.
• Add eggs, sour cream, margarine, and rhubarb.
• Pour into unbaked pie shell.
• Bake at 375F for 1 hour.
• Sprinkle cinnamon on top.

RHUBARB CUSTARD PIE

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.

GRANDMA RAMPKE'S EASY RHUBARB CUSTARD PIE

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?

GRANNY'S RHUBARB PIE

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. , On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.,

RHUBARB CUSTARD PIE

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.