Best 2 Old Fashioned Rhubarb Custard Pie Like Mom Used To Make Recipes
In the realm of classic desserts, there's something truly special about an Old Fashioned Rhubarb Custard Pie. Picture a golden, flaky crust enveloping a luscious filling of sweet-tart rhubarb and a velvety custard, creating a symphony of flavors that will transport you back to simpler times. This traditional treat not only evokes a sense of nostalgia but also offers a delightful balance of tangy and creamy textures.
Embark on a culinary journey with our collection of Old Fashioned Rhubarb Custard Pie recipes that capture the essence of this timeless dessert. From the classic recipe that stays true to tradition to variations that introduce unique twists and modern interpretations, we've got you covered. Whether you prefer a lattice crust or a crumb topping, a creamy custard filling or one infused with spices, there's a recipe here to satisfy every taste and preference.
So, gather your ingredients, preheat your oven, and get ready to create a taste of history with our Old Fashioned Rhubarb Custard Pie recipes. Let the aroma of freshly baked pie fill your kitchen as you indulge in a delectable dessert that's sure to become a family favorite. After all, there's nothing quite like a slice of warm rhubarb custard pie, served with a dollop of whipped cream or a scoop of vanilla ice cream, to bring joy to any occasion. Happy baking!
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
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?
Tips:
- To ensure a flaky crust, keep the butter and shortening cold until you're ready to use them. You can also freeze the pie dough for up to 3 months before baking.
- When making the custard filling, be sure to whisk the eggs and sugar together until they are well combined and fluffy. This will help prevent the custard from curdling.
- To prevent the rhubarb from becoming too sour in your pie, add a small amount of sugar to the rhubarb before cooking.
- Don't overcook the rhubarb. It should be tender but still retain its shape.
- Allow the pie to cool completely before slicing and serving. This will help the filling to set and prevent it from running out.
Conclusion:
This classic rhubarb custard pie is a delicious and easy-to-make dessert. With its flaky crust, creamy custard filling, and tart rhubarb, this pie is sure to be a hit with everyone who tries it!
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