RHUBARB CUSTARD PIE
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
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.
CRUMB-TOP RHUBARB CUSTARD PIE
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
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
CLASSIC RHUBARB CUSTARD PIE (WITH CRUST RECIPE)
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 IV
A creamy rhubarb pie.
Provided by Carolyn
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Yield 8
Number Of Ingredients 7
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
RHUBARB CUSTARD PIE
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
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
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
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.
GRANDMA RAMPKE'S EASY RHUBARB CUSTARD PIE
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
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?
RHUBARB CUSTARD BARS
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
WHIPPED TOPPING RHUBARB CUSTARD PIE
Sumner, Washington--the unofficial rhubarb pie capital of the country. This recipe is from a local church cookbook. This pie is different from the usual rhubarb custard pie--the "custard" is more of a translucent jelly that settles on the bottom of the pie.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place prepared pie shell in the freezer for 15 minutes; preheat oven to 375°.
- In a large mixing bowl, combine the rhubarb, sugar, flour, salt, and nutmeg; toss well; set aside for several minutes to juice.
- Whisk the eggs and milk together in a bowl; add to the fruit, stirring well to combine.
- Scrape filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
- Dot the filling with the butter.
- Place pie on the center oven rack; bake 50-55 minutes or until the top is crusted over and the filling is set, rotating the pie 180° halfway through the baking time.
- Transfer the pie to a wire rack and let cool.
- Serve barely warm, at room temperature, or chilled, with a dollop of whipped cream.
Nutrition Facts : Calories 423.1, Fat 14.3, SaturatedFat 4.5, Cholesterol 67.8, Sodium 234.5, Carbohydrate 70.3, Fiber 1.8, Sugar 50.8, Protein 5.2
More about "whipped topping rhubarb custard pie recipes"
AMISH RHUBARB CUSTARD PIE WITH CRUMB TOPPING
From adamantkitchen.com
4.5/5 (57)Category Amish FoodServings 9
- Prepare a pie crust according to your preferred recipe (or use a store bought crust). Roll it out and place it in a 9'' pie pan (do not bake yet).
- 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.
RHUBARB CUSTARD TART RECIPE - PILLSBURY.COM
From pillsbury.com
RHUBARB CUSTARD PIE RECIPE | MYRECIPES
From myrecipes.com
RHUBARB PIE WITH CRUMB TOP RECIPE | LAND O’LAKES
From landolakes.com
RHUBARB CUSTARD PIE - STUFFED AT THE GILL'S
From stuffedatthegills.ca
RHUBARB CUSTARD PIE | SOUTHERN LIVING
From southernliving.com
4/5 (1)Total Time 4 hrs 15 mins
RHUBARB CUSTARD PIE WITH CRUMB TOPPING RECIPES
From stevehacks.com
RHUBARB CUSTARD PIE - DANCE AROUND THE KITCHEN
From dancearoundthekitchen.com
RHUBARB CUSTARD PIE WITH CRUMBLE TOPPING
From frenchcreekkitchen.net
RHUBARB CUSTARD PIE PAULA DEEN BEST RECIPES
From findrecipes.info
AMISH RHUBARB CUSTARD PIE RECIPE - AMISH HERITAGE
From amish-heritage.org
HERITAGE DISH: RHUBARB CUSTARD PIE - HAMILTON BEACH BRANDS
From blog.hamiltonbeach.com
RHUBARB CUSTARD PIE ~ RHUBARB & LAVENDER
From rhubarbandlavender.com
OLD FASHIONED RHUBARB CUSTARD PIE LIKE MOM USED TO MAKE
From commonsensehome.com
RHUBARB CUSTARD PIE WITH CRUMB TOPPING RECIPE
From recipeland.com
RHUBARB CUSTARD PIE RECIPE | A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
RHUBARB CUSTARD PIE - DESSERTS - BOLD AND TASTY
From boldandtasty.com
MOM'S RHUBARB CUSTARD PIE - LOVEFOODIES
From lovefoodies.com
RHUBARB CUSTARD PIE - THE CREATIVE BITE
From thecreativebite.com
EASY RHUBARB CUSTARD PIE - ART OF NATURAL LIVING
From artofnaturalliving.com
RHUBARB CRUMBLE PIE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
HOW TO MAKE OLD FASHIONED RHUBARB CUSTARD PIE - FARMHOUSE
From farmhouseandblooms.com
THE BEST FRESH RHUBARB PIE (WITH CRUMBLE TOPPING!)
From nelliebellie.com
RHUBARB CUSTARD PIE - LITTLE SWEET BAKER
From littlesweetbaker.com
RHUBARB CUSTARD PIE | OLIVE & MANGO
From oliveandmango.com
OLD FASHIONED RHUBARB CUSTARD PIE - THE HOUSE ON SILVERADO
From thehouseonsilverado.com
RHUBARB CUSTARD PIE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
MOM’S CRUSTLESS RHUBARB PIE - WHOLESOME FARMHOUSE RECIPES
From wholesomefarmhouserecipes.com
STRAWBERRY RHUBARB PIE WITH CRUMB TOPPING - A FOOD LOVER'S LIFE
From afoodloverslife.com
RHUBARB PIE (OR STRAWBERRY RHUBARB PIE) A RECIPE WITH PERFECT …
From christinascucina.com
RHUBARB CUSTARD BARS TASTE OF HOME BEST RECIPES
From findrecipes.info
RHUBARB CUSTARD PIE - MOORE OR LESS COOKING
From mooreorlesscooking.com
RHUBARB CUSTARD PIE - HUMMINGBIRD HIGH
From hummingbirdhigh.com
RHUBARB CUSTARD PIE WITH MERINGUE TOPPING – KILTED CHEF
From kiltedchef.ca
STRAWBERRY RHUBARB TART WITH WHIPPED CREAM - MEALS BY MOLLY
From mealsbymolly.com
RHUBARB CUSTARD PIE WITH CRUMB TOPPING RECIPE
From recipes.com.co
23 BERRY RECIPES TO MAKE THE MOST OF SUMMER
From tastingtable.com
RHUBARB PIE WITH CRUMBLE TOPPING - TASTE OF SOUTHERN
From tasteofsouthern.com
STRAWBERRY RHUBARB PIE WITH CRUMBLE TOPPING - RECIPE AFFINITY
From recipeaffinity.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love