Strawberry Rhubarb Custard Pie Quick Version Recipes

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STRAWBERRY RHUBARB CUSTARD PIE



Strawberry Rhubarb Custard Pie image

This was my Grandmothers recipe, we all love it! You can adjust the sweetness by the amount of strawberries you add. You will need 3 cups of fruit in total, but if you want a more tart pie, use more rhubarb than strawberries. I have posted this with exactly 1/2 and 1/2.

Provided by Leslie

Categories     Pie

Time 1h5m

Yield 1 pie

Number Of Ingredients 10

1 1/2 cups rhubarb, cut in 1 " pieces
1 1/2 cups sliced strawberries
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 strawberries and 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.

Nutrition Facts : Calories 2517.2, Fat 112, SaturatedFat 45.8, Cholesterol 308.1, Sodium 1431.6, Carbohydrate 364.2, Fiber 15.3, Sugar 239.6, Protein 25

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

STRAWBERRY RHUBARB CUSTARD PIE - RICH VERSION



Strawberry Rhubarb Custard Pie - Rich Version image

I made two pies with this recipe, and umm... they were amazing! I brought one to work and everyone was happy. The other was almost completely devoured after we made it. The recipe is a joint effort with my friend that is a crust expert to take my quick and easy strawberry rhubarb custard pie to the next level. I'll post the other recipe as well

Provided by MC Baker

Categories     Pie

Time 2h10m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 17

4 cups strawberries, sliced
3 cups rhubarb, sliced 1/2 inch thick
1 cup powdered sugar
1/2 cup water
2 tablespoons cornstarch
1 teaspoon nutmeg
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 1/2 cups cream or 2 1/2 cups milk
2 lightly beaten eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water
3/4 cup balsamic vinegar (optional garnish)

Steps:

  • Preheat oven to 350°F.
  • Cut butter into flour with salt using a fork until the mixture has the consistency of lumpy sand.
  • Add ice water until the dough just starts to come together. Add a little of the water at a time. More water may be needed to get to bind on a dry day.
  • Wrap and refrigerate dough.
  • Add rhubarb, powdered sugar, water, cornstarch and nutmeg to a pan and simmer until rhubarb is tender and mixture is thick. Remove from heat when done and allow to cool slightly before adding strawberries.
  • Combine all custard ingredients except eggs and cook at medium until thickened slightly. Turn heat to low. Add some of the warm mixture to the beaten eggs to temper, and then add eggs to remaining custard ingredients. Allow to thicken slightly then remove from heat.
  • Remove chilled dough from refrigerator after chilling for at least 30 minutes. Flatten layers of dough into circles with the palm of your hand, by pushing off pieces from the dough ball. Make about 10 layers of the flattend dough pieces and refrigerate for another 20 minutes. You can use the freezer to chill your butter, or cool your dough, but avoid freezing because it will be difficult to work with.
  • Cut dough into two halves. Roll dough out between two pieces of plastic wrap or wax paper to cover your pie tin. Prick bottom and sides of your dough with a fork and make sure you push the dough around the edges down well. I like to cut excess dough off of the edge. This dough is quite flaky, and has a tendency to rise.
  • Pour custard into unbaked pie crusts and bake until custard is set and crust is nearly done. About 15 minutes.
  • Add strawberry and rhubarb mixture and bake another 20-30 minutes. Cover the edges of your pie crust if they start to get too dark. The pie is done when the filling is set.
  • (Optional) Cook down balsamic vinegar until it is a thick syrup. Drizzle the syrup over the pies.
  • A top crust can also work with this recipe. If you want to do this, make your top crust and add it on top of the strawberry rhubarb filling and bake until top crust is cooked. Balsamic drizzle can be used on top of pie.

Nutrition Facts : Calories 404.3, Fat 24, SaturatedFat 14.8, Cholesterol 95.2, Sodium 273.6, Carbohydrate 43.8, Fiber 1.7, Sugar 23.8, Protein 4.2

STRAWBERRY RHUBARB CUSTARD PIE - QUICK VERSION



Strawberry Rhubarb Custard Pie - Quick Version image

I've been making this pie for years. I started making a kicked up version with homemade custard and crust, but if you want a quick version, this is the one to go with. It is still really delicious

Provided by MC Baker

Categories     Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 pie crust
1/2 lb puff pastry, thawed
2 cups strawberries, sliced
1 rib rhubarb, sliced
1 cup sugar
4 ounces vanilla pudding mix, cook and serve not instant
1 1/2 cups milk
1 teaspoon nutmeg
1/2 teaspoon salt

Steps:

  • Preheat oven at 350°F.
  • Combine pie filling, milk, salt and nutmeg and cook while mixing until thick.
  • Combine rhubarb, sugar, strawberries and let sit.
  • Prebake pie crust for about 15 minutes.
  • Add pie filling, top with rhubarb, strawberry mixture, top with slices of puff pastry and if preferred, can weave to make a lattice on top of the pie. Cut off excess dough. Sprinkle top of pie with large granueled sugar and bake for another 30 minutes.

Nutrition Facts : Calories 462.5, Fat 20.2, SaturatedFat 5.7, Cholesterol 6.4, Sodium 462, Carbohydrate 66.3, Fiber 2.1, Sugar 38.2, Protein 5.2

GRANDMA'S STRAWBERRY-RHUBARB PIE



Grandma's Strawberry-Rhubarb Pie image

Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 1 pie

Number Of Ingredients 21

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Steps:

  • Crust Preparation:
  • Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
  • Preheat oven to 425 degrees F.
  • Filling Preparation:
  • Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

STRAWBERRY RHUBARB PIE



Strawberry Rhubarb Pie image

This is as fool-proof as can be and is really delicious. The crust was my grandmother's and it's flaky and mistake proof.

Provided by Deb Lacey

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Yield 8

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 teaspoon salt
½ cup vegetable oil
6 tablespoons milk
5 medium stalks rhubarb, cut into 1 1/2 inch pieces
1 ½ cups sliced fresh strawberries
1 ½ cups white sugar
3 ½ tablespoons tapioca
1 pinch salt
1 ½ teaspoons ground nutmeg

Steps:

  • To Make Crust: In a large bowl, combine the flour and the salt. Place the 1/2 cup oil in a 1 cup sized measuring cup and top with the 6 tablespoons of milk. DO NOT MIX! Pour oil and milk over flour and blend with a fork until it forms a ball of dough. Divide dough into 2 balls. Place one ball on sheet of waxed paper. Top with another sheet of waxed paper and roll out to fit your pie plate. Repeat with remaining ball of dough. Peel top paper off of one crust and flip dough into pie plate. Peel off paper and press dough in. Save remaining dough for top crust.
  • Preheat oven to 425 degrees F (220 degrees C).
  • To Make Filling: Mix the rhubarb, strawberries, sugar, tapioca, salt and nutmeg until the fruit is well coated. Pour filling into the crust and dot with butter. Cover with top crust, seal edges and cut three 1 inch slits in top of crust.
  • Bake pie at 425 degrees F (175 degrees C) for 20 minutes. Reduce temperature to 375 degrees F (190 degrees C) and bake for an additional 20 minutes. Let pie cool before cutting.

Nutrition Facts : Calories 432 calories, Carbohydrate 71.9 g, Cholesterol 0.9 mg, Fat 14.7 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 297.9 mg, Sugar 40.1 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.

WINNING RHUBARB-STRAWBERRY PIE



Winning Rhubarb-Strawberry Pie image

While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. -Marianne Carlson, Jefferson, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 8 servings.

Number Of Ingredients 14

1 large egg
4 to 5 tablespoons ice water, divided
3/4 teaspoon white vinegar
2-1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup cold lard
FILLING:
1-1/4 cups sugar
6 tablespoons quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb, thawed
3 cups halved fresh strawberries
3 tablespoons butter
1 tablespoon 2% milk
Coarse sugar

Steps:

  • In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.

Nutrition Facts : Calories 531 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 73g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

RHUBARB AND STRAWBERRY PIE



Rhubarb and Strawberry Pie image

A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.

Provided by Terri

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Yield 8

Number Of Ingredients 8

1 cup white sugar
½ cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
  • Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
  • Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
  • Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g

STRAWBERRY AND RHUBARB PIE



Strawberry and Rhubarb Pie image

From Litchfield, Connecticut, Helen Ward O'Key writes, "I cook the old-fashioned way, using locally grown berries and garden rhubarb for this favorite."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 7

3 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
1 cup water
2 packages (3 ounces each) strawberry gelatin
1 cup sliced fresh or frozen strawberries
1 envelope whipped topping mix (Dream Whip)
1 graham cracker crust (9 inches)
Whole fresh strawberries

Steps:

  • In a saucepan, bring rhubarb and water to a boil; remove from the heat. Add gelatin and stir until dissolved; cool. Stir in sliced strawberries; chill until it begins to thicken. , Prepare whipped topping according to package directions; fold half into rhubarb mixture. Pour into crust. Chill 2 hours or until firm. , Top with remaining whipped topping and whole strawberries.

Nutrition Facts : Calories 226 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 39g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.

CRUMB-TOPPED STRAWBERRY RHUBARB PIE



Crumb-Topped Strawberry Rhubarb Pie image

A fabulous pie for the summer, filled with a sweet and tart filling of strawberry and rhubarb with wonderful hints of cinnamon and nutmeg. A perfect complement is a very easy-to-make buttery and flaky crust! The crust was rather thin when I rolled it out but I easily pressed the crust into the pan and was able to create a beautiful crimped crust.

Provided by JessKnight

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

1 cup all-purpose flour
⅛ teaspoon salt
⅓ cup chilled butter
2 tablespoons cold water, or more as needed
1 ¼ cups white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups rhubarb, sliced 1/2-inch thick
2 cups sliced fresh strawberries
⅓ cup chopped pecans
1 cup all-purpose flour
⅔ cup white sugar
⅓ cup chilled butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
  • Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
  • Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
  • Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.

Nutrition Facts : Calories 505.7 calories, Carbohydrate 81.1 g, Cholesterol 40.7 mg, Fat 19.2 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 10.1 g, Sodium 147.8 mg, Sugar 50.6 g

STRAWBERRY RHUBARB PIE RECIPE BY TASTY



Strawberry Rhubarb Pie Recipe by Tasty image

Here's what you need: rhubarb, strawberry, sugar, cornstarch, salt, pie dough, whipped cream

Provided by Matthew Johnson

Categories     Bakery Goods

Yield 6 servings

Number Of Ingredients 7

3 cups rhubarb, chopped
3 cups strawberry, quartered
1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 package pie dough
whipped cream, to garnish

Steps:

  • In a large bowl, toss the strawberries and rhubarb with the sugar, salt, and cornstarch. Set to the side.
  • Line a pie tin with the pie dough.
  • Preheat the oven to 375°F (190°C).
  • Empty rhubarb and strawberry mixture into the pie tin, evenly distributing the mixture.
  • Cut pie dough into strips and weave a lattice design on top of the pie. (You can also top with more pie dough in a full sheet with slits.)
  • Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken.
  • Let cool slightly before serving.
  • Enjoy!

Nutrition Facts : Calories 302 calories, Carbohydrate 55 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, Sugar 28 grams

STRAWBERRY-RHUBARB PIE



Strawberry-Rhubarb Pie image

A marriage made in pastry heaven, fresh-from-the-patch sweet strawberries and ruby red rhubarb! This stunning Strawberry-Rhubarb Pie is a seasonal go-to. No fear, rhubarb is surprisingly easy to work with and Betty walks you through every step in this easy Strawberry-Rhubarb Pie. The gooey goodness of the filling paired with the flaky crust makes for a delightful dessert any day of the week. This sweet yet tart Strawberry-Rhubarb Pie recipe from scratch makes it easy to say "yes" to seconds.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 7

Two-Crust pastry*
2 cups sugar
2/3 cup Gold Medal™ all-purpose flour
1 teaspoon grated orange peel, if desired
3 cups 1/2-inch pieces rhubarb
3 cups sliced strawberries
1 tablespoon butter or margarine

Steps:

  • Heat oven to 425°F. Make pastry. Mix sugar, flour and orange peel in large bowl. Stir in rhubarb and strawberries. Turn into pastry-lined pie plate. Dot with butter.
  • Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Sprinkle with additional sugar if desired.
  • Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake about 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Serve warm or cool.

Nutrition Facts : Calories 555, Carbohydrate 87 g, Cholesterol 5 mg, Fiber 3 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg

RHUBARB RASPBERRY CUSTARD PIE



Rhubarb Raspberry Custard Pie image

This wonderful pie is from Better Homes & Gardens 1990 Best Recipes Yearbook..Perfect for your guests or loved ones...very impressive looking and well worth the effort...you won't believe that you made it...amazing flavours...

Provided by Baby Kato

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 1/4 cups white sugar
1 tablespoon flour
1/4 teaspoon nutmeg
4 eggs, beaten
1 favourite pastry shells
3 cups rhubarb, cut into 1 inch peices
1 cup raspberries, fresh or 1 cup frozen raspberries (unsweetened)
1/4 cup flour
1/4 cup white sugar
1/4 cup almonds, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter (or margarine)
1 sheet aluminum foil

Steps:

  • In small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
  • Add eggs.
  • Beat till well blended.
  • Prepare pastry, combine rhubarb and raspberries and spoon into pastry.
  • Pour the egg mixture over fruit.
  • Cover the edges with foil to prevent overbrowning.
  • Bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.
  • Combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.
  • Cut in butter, until the size of a small pea.
  • Remove pie from oven and sprinkle topping around the outer edge of fruit and custard.
  • Leave a 5" circle in the center uncovered.
  • Return to oven for 5 more minutes.
  • Cool on wire rack.
  • Cover and chill any leftovers-- if you have any!

Nutrition Facts : Calories 387.5, Fat 15.6, SaturatedFat 4.8, Cholesterol 100.6, Sodium 199.9, Carbohydrate 57.2, Fiber 2.9, Sugar 39, Protein 6.6

STRAWBERRY/RHUBARB CRUMB PIE



Strawberry/Rhubarb Crumb Pie image

Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! -Paula Phillips, East Winthrop, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Dough for single-crust pie
1 large egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 pound rhubarb ribs, cut into 1/2-inch pieces, or sliced frozen rhubarb (about 3 cups)
1 pint fresh strawberries, halved
TOPPING:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or old-fashioned oats
1/2 cup cold butter, cubed

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. , Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 468 calories, Fat 20g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 232mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.

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From julieseatsandtreats.com


STRAWBERRY RHUBARB CUSTARD DESSERT - THE CREATIVE BITE
In medium bowl, stir cookie mix, butter, flour and 1 egg until crumbly dough forms. Press firmly into the 9x13 pan. Top the crust with the chopped fruit. In a medium bowl, whisk the eggs, flour, sugar, cream and salt just until smooth. Pour the custard over the strawberries and rhubarb. Bake at 350° for 50-60 minutes.
From thecreativebite.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


BEST-EVER STRAWBERRY RHUBARB PIE | BETTER HOMES & GARDENS
Strawberry Rhubarb Filling. 2 ½ tablespoons quick-cooking tapioca. 1 tablespoon grated fresh ginger. ¼ teaspoon salt. 1 pound fresh rhubarb, cut into 1-inch pieces (3 cups) or one 16-oz. package frozen cut rhubarb. 3 cups sliced fresh strawberries. 1 ¼ cups sugar.
From bhg.com


HOW TO MAKE THE ABSOLUTE BEST STRAWBERRY-RHUBARB PIE - KITCHN
2020-04-23 Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Prep the rhubarb and strawberries. Prep the following, placing them all in a large bowl: Discard any leaves from 1 1/4 pounds rhubarb, then dice. Trim the …
From thekitchn.com


CLASSIC RHUBARB CUSTARD PIE RECIPE - THE SPRUCE EATS
2022-03-21 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.
From thespruceeats.com


STRAWBERRY RHUBARB PIE RECIPE - ZOëBAKES
2018-05-20 Whisk together the sugar and cornstarch, then add the rhubarb and sugar mixture to the strawberries. Cook over medium-low heat until the mixture starts to thicken and turn translucent. Remove from heat and allow to cool to room temperature before filling the pie shell and covering with lattice top.
From zoebakes.com


STRAWBERRY RHUBARB PIE RECIPE | CHATELAINE
Instructions. PASTRY: Stir together flour, sugar and salt in a large bowl. Using a pastry blender or your hands, cut in butter until coarse crumbs form. Using a fork, stir in ice water to create a ...
From chatelaine.com


THE BEST STRAWBERRY RHUBARB PIE RECIPE - BAKE ME SOME SUGAR
2020-06-07 Pour fruit in a bowl and top with granulated sugar, lemon juice cornstarch, salt, and vanilla extract. Give the mixture a good stir and then let sit for 10 minutes. This is going to start to pull juices from the fruit. Grab a deep-dish pie pan and place your crust in, and make sure there are no air bubbles.
From bakemesomesugar.com


STRAWBERRY RHUBARB CUSTARD PIE RECIPE
2017-02-28 Get one of our Strawberry rhubarb custard pie recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 59% Strawberry Rhubarb Custard Pie Allrecipes.com The beautiful pairing of strawberries and rhubarb, combined with a smooth custard, creates a mouth-w... 20 Min; 8 Yield; Bookmark. 90% Rhubarb Custard Pie IV …
From crecipe.com


OLD FASHIONED RHUBARB CUSTARD PIE LIKE MOM USED TO MAKE
2018-05-11 Directions. Preheat the oven to 450° F. Roll out half of the pastry dough. (Keep the dough for the top crust chilled.) Line a 9 inch pie pan 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.
From commonsensehome.com


STRAWBERRY RHUBARB CUSTARD PIE
2017-04-30 Refrigerate for 15 minutes and preheat the oven to 350°. After 15 minutes, bake the pie shell on the middle oven rack for 10 minutes. Transfer to a rack and cool. Leave the oven on. Make the filling: Combine the sugar, cornstarch, and juice in a large, heavy-bottomed, non-reactive saucepan or pot.
From thepieacademy.com


STRAWBERRY RHUBARB CUSTARD PIE - RECIPE | COOKS.COM
Place strawberries and rhubarb on bottom crust. Mix all other ingredients well; pour over top and spread around fruit. Top with solid crust or make a lattice weave for top crust; flute edges. Preheat oven to 400 degrees. Turn down to 350 degrees and bake pie for 35 minutes or until rhubarb is soft. Your Message...
From cooks.com


14 STRAWBERRY RHUBARB PIE RECIPES | ALLRECIPES
2022-02-28 To boost the filling's flavor, combine the strawberries, rhubarb, butter, sugar, flour, and nutmeg in a saucepan and cook over medium heat until it thickens; then, let it cool completely before pouring into the pie crust. </p>. View Recipe. this link opens in a new tab.
From allrecipes.com


BEST STRAWBERRY RHUBARB PIE RECIPE - SWEET LITTLE BLUEBIRD
Directions. Preheat oven to 425 degrees F. Mix the first six ingredients in bowl. Set aside for 15 minutes. Line the pie plate with the bottom crust and fill with the rhubarb mixture. Slice the butter and dot the pie mixture (see picture below). Cover with top crust, fold and pinch seams together. Brush crust lightly with milk or cream and ...
From sweetlittlebluebird.com


STRAWBERRY RHUBARB PIE - SPEND WITH PENNIES
2019-07-20 Preheate oven to 425°F. Line pie plate with pastry. Combine 1 tablespoon flour and 1 tablespoon sugar. Sprinkle in the bottom of the crust. In a large bowl, combine, rhubarb, strawberries, sugar, tapioca and lemon zest. Gently stir until combined.
From spendwithpennies.com


STRAWBERRY RHUBARB PIE (OLD FASHIONED RECIPE) - CLEVERLY SIMPLE
2019-05-23 Remove the green leaves and slice the rhubarb into ½ inch pieces. Combine the rhubarb, strawberries, sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl. Mix well. Preheat your oven to 425˚ F. Remove the dough discs from the refrigerator and roll the larger one out into a 12 inch circle.
From cleverlysimple.com


STRAWBERRY RHUBARB PIE - SALLY'S BAKING ADDICTION
2016-05-13 The crust: Prepare my pie crust recipe through step 5. Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats. Preheat oven to …
From sallysbakingaddiction.com


RUSTIC STRAWBERRY RHUBARB PIE - RICARDO
Filling. In a large bowl, combine sugar and flour. Add fruit and toss to coat thoroughly. Set aside. On a floured work surface, roll out dough into a 3-mm (1/8-inch) thick oval. Place dough on the baking sheet. Place filling in the centre of the dough and spread until about 5 cm (2 inches) from the edge. Fold the edges of the dough towards the ...
From ricardocuisine.com


STRAWBERRY RHUBARB PIE - BAKING A MOMENT
2018-06-19 Trim excess, roll & crimp the edge, brush with egg wash, and sprinkle with clear sparkling sugar. Bake for 20 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and bake for an additional 45 to 55 minutes, or until evenly browned and bubbling. Cool for 2 hours before cutting and serving.
From bakingamoment.com


MAKE THE MOST DELICIOUS COUNTRY STRAWBERRY RHUBARB PIE
2016-04-27 To make the filling, mix together the rhubarb, strawberries, sugar, flour, egg, milk and vanilla in a large bowl. Once the pastry has chilled, cut it in half and roll it out into two large circles big enough to fill your pie plate. Place the bottom crust in the pie plate, and pour the filling inside. Cover the filling with the top pie crust.
From thediymommy.com


RHUBARB PIE (OR STRAWBERRY RHUBARB PIE) A RECIPE WITH PERFECT …
2021-01-23 Brush the top of the pie with egg white. Then cut a slit in the center of the rhubarb pie. Bake on the bottom rack of the oven for about 40 to 45 minutes. If it needs to brown more on top, move to the middle rack for the last 10 minutes or so. Remove from the oven and allow to cool at least 30 minutes before slicing.
From christinascucina.com


BA'S BEST STRAWBERRY-RHUBARB PIE RECIPE | BON APPéTIT
2017-05-13 Step 3. Divide dough in half. Working with one half, press into a single mass, incorporating dry bits, then pat down to make a ¾"-thick block. Using a bench scraper or knife, divide into 4 pieces ...
From bonappetit.com


STRAWBERRY RHUBARB CUSTARD PIE - STRAWBERRY PIE RECIPES
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. Glaze the top of the pie with the jam mixture and let cool.
From worldrecipes.org


STRAWBERRY RHUBARB CUSTARD DESSERT - INSPIRATIONAL MOMMA
To create base, combine eggs, milk, sugar, salt, vanilla and flour in a large mixing bowl. Add rhubarb and strawberries. Pour mixture into a greased 9×13 pan. Combine all four topping ingredients in a small mixing bowl. Crumble evenly over top of base. Bake for 45-55 minutes or until edges turn golden brown.
From inspirationalmomma.com


AMISH RHUBARB CUSTARD PIE WITH CRUMB TOPPING - ADAMANT KITCHEN
Place the sliced rhubarb in the unbaked pie shell. Beat the eggs, cream and sugar until thoroughly combined (but don't over whip). Add the flour, nutmeg and salt, sifting it in so that it doesn't clump. Pour the egg/cream mixture over the rhubarb in the pie shell. Prepare a crumb topping by mixing all the crumb topping ingredients together ...
From adamantkitchen.com


STRAWBERRY PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Bisquick Impossible Turkey Pie Recipes Leftover Turkey Recipes With Bisquick Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef …
From recipeschoice.com


STRAWBERRY AND RHUBARB PIE - RICARDO
Preheat the oven to 200 ºC (400 ºF). Roll out the dough. Line a 20-cm (8-inch) pie plate. Set aside. In a bowl, combine all the filling ingredients. Pour into the pie shell. Cover with the remaining pie dough. Bake in the lowest position of the oven for 10 minutes. Reduce the oven’s temperature to 180 ºC (350 ºF).
From ricardocuisine.com


FROZEN RHUBARB RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes ...
From recipeschoice.com


THIS CUTAWAY BLUEBERRY PIE IS THE PERFECT DESSERT RECIPE FOR JULY …
2022-05-13 Search query. Sign in. Mail
From ca.news.yahoo.com


RHUBARB AND STRAWBERRY CUSTARD PIE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Rhubarb And Strawberry Custard Pie are provided here for you to discover and enjoy ... Marie Biscuit Custard Dessert Youtube Freddy's Dessert Menu Brownie Delight Dessert What Is A Concrete Dessert Frozen Concrete Dessert Easy Dirt Recipe Dessert Dessert Dirt And Worms Puff Pastry Eclair Dessert Italian Cream Puff Dessert Puff …
From recipeshappy.com


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