Rhubarb Custard Pie Recipes

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RHUBARB CUSTARD PIE



Rhubarb Custard Pie image

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

1 recipe Pie Dough for Caramelized Apple Tart
1/3 cup all-purpose flour, plus more for dusting
1 pound rhubarb, cut into 1/2-inch pieces (4 cups)
1 1/2 cups granulated sugar
2 large eggs
1/2 stick unsalted butter, melted
1/4 cup heavy cream

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.

RHUBARB CUSTARD PIE IV



Rhubarb Custard Pie IV image

A creamy rhubarb pie.

Provided by Carolyn

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 7

1 (9 inch) pie shell
2 cups chopped rhubarb
1 cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground nutmeg
2 eggs, beaten
4 teaspoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread rhubarb evenly across unbaked pastry shell.
  • In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
  • Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 35.9 g, Cholesterol 46.5 mg, Fat 6.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 121 mg, Sugar 26.1 g

CLASSIC RHUBARB CUSTARD PIE (WITH CRUST RECIPE)



Classic Rhubarb Custard Pie (With Crust Recipe) image

This classic rhubarb custard pie is the perfect dessert for a spring or summer cookout or potluck. Use a ready-made pie crust or the homemade pastry.

Provided by Diana Rattray

Categories     Dessert     Pies     Pie

Time 1h35m

Number Of Ingredients 15

For the Pie Crust
1 1/4 cups all-purpose flour
1/2 teaspoon salt
Optional: 1 teaspoon sugar (scant)
8 tablespoons butter (chilled, cut into small pieces)
4 to 6 tablespoons water (with ice)
For the Rhubarb Custard Filling
3 cups rhubarb (diced)
1 1/2 cups granulated sugar
3 tablespoons all-purpose flour
Pinch salt
1/2 teaspoon ground nutmeg
2 large eggs
2 tablespoons milk
1 tablespoon butter

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



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.

STRAWBERRY RHUBARB CUSTARD PIE



Strawberry Rhubarb Custard Pie image

One of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite.

Provided by Chef John

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust (see footnote for recipe link)
3 cups rhubarb, sliced 1/4-inch thick
1 cup fresh strawberries, quartered
3 large eggs
1 ½ cups white sugar
3 tablespoons milk
3 tablespoons all-purpose flour
¼ teaspoon freshly grated nutmeg
1 tablespoon butter, diced
2 tablespoons strawberry jam
¼ teaspoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
  • Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
  • Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
  • Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
  • Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.

Nutrition Facts : Calories 341.9 calories, Carbohydrate 57.4 g, Cholesterol 74 mg, Fat 11.1 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 159.4 mg, Sugar 41.8 g

GRAMMY'S FAVORITE RHUBARB CUSTARD PIE



Grammy's Favorite Rhubarb Custard Pie image

This is a recipe my mother used to make. It has a delicious custardy tart sweetness, and has always been my favorite.

Provided by Gloria

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 4h30m

Yield 8

Number Of Ingredients 7

1 double crust ready-to-use pie crust
3 cups diced rhubarb
2 eggs
1 ½ cups white sugar
⅓ cup light cream
½ teaspoon vanilla extract
1 tablespoon all-purpose flour

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.

Nutrition Facts : Calories 404.4 calories, Carbohydrate 61 g, Cholesterol 46.5 mg, Fat 16.3 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 4.1 g, Sodium 253.1 mg, Sugar 38.2 g

CREAMY RHUBARB CUSTARD PIE



Creamy Rhubarb Custard Pie image

This is the best Rhubarb Custard Pie that I have ever come across. It is a hit even with those that think they don't like rhubarb. This is a good one to start the Spring fruit season with as Rhubarb is the first fruit to come ripe in the Spring.

Provided by Mert in Michigan

Categories     Pie

Time 1h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 10

2 cups sugar
4 tablespoons flour
1/2 teaspoon nutmeg
2 tablespoons butter
3 eggs, beaten
4 cups rhubarb, cut up
2 cups flour
2 teaspoons flour
2/3 cup vegetable oil (Wesson oil preferred)
1/3 cup milk

Steps:

  • Preheat oven to 450°F.
  • Mix the pie crust ingredients altogether and roll out between two pieces of waxed paper. This is for a 2 crust pie. It's the flakiest pie crust you will ever have. 9 inch pie.
  • For the filling, mix together the first 4 ingredients.
  • Add eggs and mix until smooth.
  • Fold in the rhubarb.
  • Put into crust and top with 2nd crust.
  • Bake 10 minutes at 450; reduce heat to 350F and bake for an additional 30 minutes.

Nutrition Facts : Calories 742.5, Fat 31.6, SaturatedFat 6.8, Cholesterol 105.1, Sodium 80.8, Carbohydrate 107.7, Fiber 2.8, Sugar 67.7, Protein 9.3

RHUBARB & CUSTARD PIE WITH BUTTER CRUMBLE



Rhubarb & custard pie with butter crumble image

Moyra Fraser's indulgent dessert is a great mix of two classic rhubarb puds.

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 2h

Number Of Ingredients 11

350g rhubarb
100g golden caster sugar
350g sweet shortcrust pastry
1 large egg and 1 egg yolk
1 tsp vanilla extract
1 tbsp plain flour
284ml carton single cream
50g butter , melted
50g demerara sugar
50g porridge oats
½ tsp ground ginger

Steps:

  • Cut the rhubarb into bite-size pieces, then put them in a frying pan with half the sugar and warm through just until the sugar dissolves. Immediately tip the rhubarb into a bowl with the juices and leave to cool. Preheat the oven to 180C/gas 4/fan 160C.
  • Roll out the pastry quite thinly and use to line a deep, loose-based 24cm fluted flan tin. Line with greaseproof paper and baking beans and bake for about 20 minutes until the pastry is pale golden and no longer raw.
  • Beat together the egg and egg yolk, vanilla extract, remaining caster sugar and the flour. Gradually whisk in the cream with any juice from the rhubarb (you should have a tablespoonful or two). Now spoon the rhubarb into the prepared pastry case and pour the cream mixture over.
  • Turn the oven temperature up to 200C/gas 6/ fan 180C and bake for about 20 minutes, or until the custard is very lightly set and there is a thin skin on the top.
  • Mix together all the topping ingredients and spoon evenly over the pie. Return it to the oven for a further 15 minutes or until the crumble is golden and the custard set with just a little wobble. The top of the pie may have risen and cracked when you take it from the oven but don't worry as it will settle back again on cooling. Serve warm.

Nutrition Facts : Calories 456 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium

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     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

SIMPLY FANTASTIC RHUBARB CUSTARD PIE



Simply Fantastic Rhubarb Custard Pie image

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

1 9" unbaked pie shell
1 1/4 cups sugar
1/4 teaspoon salt
3 tablespoons flour
2 eggs, beaten
4 cups rhubarb, chopped into small pieces
1/2 cup sugar
1/2 cup flour
1/2 cup butter
1 pinch salt

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.

CRUMB-TOP RHUBARB CUSTARD PIE



Crumb-Top Rhubarb Custard Pie image

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

1 unbaked 10-inch pie shell
2 slightly beaten eggs
3 cups diced rhubarb
1 ½ cups white sugar
½ cup milk
1 teaspoon cornstarch
¼ teaspoon nutmeg
⅛ teaspoon salt
1 cup all-purpose flour
½ cup firmly packed brown sugar
½ cup margarine

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



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

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

this is a old time favorite from back on the farm It came from my mothers recipies she gave to me years ago I like it because it is both sweet and sour and liked by everyone

Provided by DotM7037

Categories     Pie

Time 1h20m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 7

4 cups fresh rhubarb or 4 cups frozen rhubarb (if frozen rinse with water and drain)
1 1/4 cups sugar
1/3 cup flour
1 cup sour cream
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter

Steps:

  • mix together rhubarb , sugar, and 1/3 cup flour and add sour cream.
  • put in a pie shell.
  • mix together 1/2 cup flour, brown sugar and butter
  • put crumbs over rhubarb.
  • put in oven and bake at 450 for 15 minutes and 350 for another 30 to 45 minutes.

Nutrition Facts : Calories 453, Fat 15.6, SaturatedFat 9.3, Cholesterol 40.3, Sodium 107.3, Carbohydrate 77.7, Fiber 1.9, Sugar 61.7, Protein 3.4

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2022-06-09 Instructions. Preheat oven to 350° F. In a large bowl, mix together cut-up rhubarb, 1/2 cup sugar (or sugar substitute) and set aside. In a mixer, beat together until well combined the eggs, the other 1/2 cup sugar, water, cream, butter, 1 cornstarch, salt, vanilla and orange zest.
From farmtojar.com


GRANDMA'S RHUBARB CUSTARD PIE - BONITA'S KITCHEN
2021-07-25 Instructions. 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 ...
From bonitaskitchen.com


OLD FASHIONED RHUBARB CUSTARD PIE - THE HOUSE ON SILVERADO
2021-04-29 Preheat your oven to 400°. Placed chopped rhubarb inside the unbaked pie shell. In a mixing bowl, whisk together the eggs, cream, sugar, vanilla, flour, and salt until smooth. Pour the mixture over the rhubarb. Bake for 10 minutes at 400°, then reduce the oven temp to 350° and bake an additional 40 minutes until the custard is mostly set.
From thehouseonsilverado.com


RHUBARB CUSTARD PIE BETTY CROCKER RECIPES ALL YOU NEED IS …
On a lightly floured surface, roll out half of the pastry and fit into a 9-inch pie plate. Trim to 1/2 inch beyond edge of pie plate for lattice top, or trim even with rim for a two-crust pie. In mixing bowl, combine 1-1/2 to 2 cups sugar, flour, cinnamon, and …
From stevehacks.com


HOMEMADE RHUBARB CUSTARD PIE RECIPE - JOSHS COOKHOUSE
2022-07-18 1 Teaspoon Nutmeg. Vanilla Ice Cream. 2 Cups of Flour. 1 Teaspoon Salt. 2/3’s Cup + 2 Tablespoons Butter Flavored Crisco- Shortening. 5 Tablespoons Cold Water. Glass Pie Pan. Full Set of Dry Measuring Cups. Liquid Measuring Cup.
From joshscookhouse.com


RHUBARB CUSTARD PIE | 12 TOMATOES
Preheat oven to 400˚. Beat three eggs in a medium bowl. Add to this all ingredients except for rhubarb and mix well. Place pie pan filled with crust on a lipped baking pan for easy transfer to oven. Place chopped rhubarb into unbaked pie crust. Pour custard mixture over rhubarb. Bake 10 minutes at 400˚.
From 12tomatoes.com


EASY RHUBARB CUSTARD PIE – ART OF NATURAL LIVING
2021-07-08 Place rhubarb in pie shell. Beat custard ingredients together (I used a mixer for this) and pour over rhubarb. Bake 10 minutes at 400°, and then 45-60 minutes at 350° until the center is just slightly jiggly (see note). The custard temperature should be about 175 F if you have an instant read thermometer.
From artofnaturalliving.com


AMISH RHUBARB CUSTARD PIE RECIPE - AMISH HERITAGE
2022-05-23 Preheat oven to 425°. Cut the rhubarb stalks into small bite-sized pieces. Spread it into the bottom of an unbaked pie shell. 2 c. rhubarb, chopped (approx. 6 medium stalks), 1 unbaked (9") pie crust. In a separate bowl, mix the sugar, flour, and salt. Add beaten eggs, milk, butter, and vanilla, and mix well.
From amish-heritage.org


RHUBARB CUSTARD PIE | MIDWEST LIVING
In mixing bowl, combine 1-1/2 to 2 cups sugar, flour, cinnamon, and salt. Add the rhubarb. Gently toss until coated. (For frozen fruit, let stand for 15 to 30 minutes or until partially thawed, but icy.) Step 3. In a small bowl, whisk together eggs and cream. Pour over fruit; toss to mix.
From midwestliving.com


RHUBARB CUSTARD PIE RECIPE - TASTINGTABLE.COM
2022-01-28 Directions. Preheat oven to 375 F. Crack the eggs into a medium-sized bowl, and beat lightly. Add the flour, sugar, butter, and heavy cream. Mix with a whisk until well-combined. Pour the batter ...
From tastingtable.com


RHUBARB CUSTARD PIE - A PRETTY LIFE IN THE SUBURBS
Pour the milk/egg mixture over the rhubarb. Place the pie into your 400 degree preheated oven. Bake for 15 minutes. After 15 minutes, reduce the heat of the oven to 350 degrees and bake for 55 – 60 minutes. The centre of the pie shouldn’t be …
From aprettylifeinthesuburbs.com


MOM'S RHUBARB CUSTARD PIE | LOVEFOODIES
Pre heat oven to 400 F. 2. Line a 9 or 10 inch pie dish with one piece of the pastry, taking it up the sides and over the lip of the dish. Brush the lip of the pastry with a little milk. 3. Beat eggs lightly and add the milk. Add the sugar, flour and nutmeg and combine.Then add the rhubarb.
From lovefoodies.com


TOP TEN RHUBARB PIE - RECIPES - COOKS.COM
2022-07-20 Prepare pie crust. Pour boiling water over 5 to 6 cups chopped rhubarb. Let stand 5 minutes. ... pie and cover top sealing edges. Bake at 375 ... until peaks are browned. Ingredients: 6 (flour .. sugar .. whites ...) 2. MERINGUE TOP RHUBARB PIE. Mix well rhubarb and beaten egg yolks. Blend ... for 40 minutes.
From cooks.com


RHUBARB CUSTARD PIE - LITTLE SWEET BAKER
2021-07-06 Instructions. Preheat oven to 400F. Line a 9″ pie plate with a single pie crust. Set aside. In a large bowl, toss together the sugar, flour, and spices. Whisk in the eggs and cream. Add in the rhubarb and stir to coat. Pour the filling into the pie crust. Bake for 45-50 minutes or until the center is set.
From littlesweetbaker.com


RHUBARB CUSTARD PIE - RECIPES
2022-07-23 Recipes is home to 50,000+ of the web's best branded recipes!We cover everything.
From recipes.com.es


MOM’S CRUSTLESS RHUBARB PIE - WHOLESOME FARMHOUSE RECIPES
2021-05-26 Preheat oven to 375 degrees Fahrenheit. Very generously grease the pie plate with softened butter on the bottom and sides of the pie plate. Clean and dice rhubarb and add the diced rhubarb to the pie plate. Mix the Flour, Granulated sugar, Baking Powder, Salt, Eggs, Vanilla Extract, and Milk in a blender until well blended.
From wholesomefarmhouserecipes.com


RHUBARB CUSTARD PIE - SPACESHIPS AND LASER BEAMS
2022-06-23 Instructions. Preheat the oven to 375°F. In a large mixing bowl, combine sugar, flour, and nutmeg. Stir to mix evenly. Rinse the rhubarb and pat dry. It does not need to be peeled. Dice into small ½-inch pieces. Measure out 3 cups of diced rhubarb and add to the sugar and flour mixture. Set aside.
From spaceshipsandlaserbeams.com


RHUBARB CUSTARD PIE RECIPE | A WELL-SEASONED KITCHEN®
Instructions. Preheat oven to 400 degrees. On a lightly floured work surface, roll out bottom crust dough to an an even 1/8-inch thickness and into a 12-inch circle. Transfer into a 9-inch pie plate. Trim pastry edge to around a 3/4-inch overhang. Poke bottom of …
From seasonedkitchen.com


BEST RHUBARB CUSTARD PIE RECIPES | FOOD NETWORK CANADA
2016-02-26 Cool completely. Step 2. 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.
From foodnetwork.ca


RHUBARB VANILLA CUSTARD PIE | THE LEMON APRON
2021-04-09 Place rhubarb in a medium sized bowl. Sprinkle the flour over the rhubarb and give it a good toss to coat the rhubarb evenly. Using a slotted spoon, remove the rhubarb and transfer it to the prepared pie plate. Leave the remaining flour in the bowl. Add in the sugar, eggs, cream, vanilla and salt to the flour.
From thelemonapron.com


RHUBARB CUSTARD PIE | SOUTHERN LIVING
Meanwhile, reduce oven temperature to 350°F. Step 2. Whisk together eggs, half-and-half, vanilla, orange zest, salt, almond extract, 1 cup of the sugar, and 3 tablespoons of the flour in a large bowl. Place rhubarb and remaining 1 tablespoon flour in a separate large bowl; toss to coat. Place cooled pie plate on a large rimmed baking sheet.
From southernliving.com


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