Moms Rhubarb Custard Pie Recipes

OLD FASHIONED RHUBARB CUSTARD PIE LIKE MOM USED TO MAKE

Steps:

• Preheat the oven to 450° F. Roll out half of the pastry dough. (Keep the dough for the top crust chilled.) Line the pie plate 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. Pour rhubarb filling into the bottom crust.
• Roll out top crust (if desired). Cut vent holes or weave into lattice. Apply to top of pie. Crimp edges to seal.
• Sprinkle 1 tablespoon of sugar over the crust. (Skip if using a single crust.)
• Bake at 450 F for 10 minutes to set the crust. Reduce the oven temperature to 350 F and bake about 30 minutes more or until the custard is set. Cool before serving. Store any leftovers in the refrigerator.

MY MOM'S RHUBARB CUSTARD PIE

Steps:

• Preheat oven to 350 degrees.
• Crust:.
• In a bowl mix butter, flour and sugar. Press into an ungreased 9 x 13 baking dish. Bake for 10 minutes. Remove from oven and allow to cool while mixing other ingredients.
• Filling:.
• Cut Rhubarb into 1 inch pieces. Place in a bowl. Mix in egg yolks, 1 cup of sugar, flour and salt. Pour into prepared pie crust.
• Mix evaporated milk and 1 cup sugar. Pour over rhubarb mixture.
• Bake pie for 45 minutes. If not completely set bake an additional 10-15 minutes. Remove from oven and "frost with meringue." Return to oven and bake an additional 10 minutes or until meringue peaks are a light golden brown.
• Meringue:.
• While pie is baking, beat egg whites until stiff. Add sugar, vanilla and salt and beat until you have soft stiff peaks.
• Cover pie with meringue and follow baking instructions above.
• Pie can be served warm or cold. All leftovers must be refrigerated.

MOM'S RHUBARB CUSTARD PIE

Steps:

• Preheat oven to 400 degrees.
• Beat eggs, milk, sugar, flour and cinnamon in a mixing bowl until well blended.
• Stir in rhubarb.
• Mix well and pour into pie shell.
• Bake for 45 minutes or until custard is set.

MOM'S CUSTARD PIE

Steps:

• Prepare pie shell and chill thoroughly, at least 30 minutes in the fridge.
• Preheat oven to 400 degrees.
• Scald milk in double-boiler or in microwave.
• In separate bowl, whisk eggs a little, then add sugar and salt and stir.
• Add scalded milk, stirring constantly. Stir in vanilla and nutmeg and pour into chilled pie shell.
• Bake 25-30 minutes or until all but about an inch in the center is set. Be careful not to overcook.
• Cool completely before cutting.
• NOTE: This recipe works best made by hand, not with a mixer.

RHUBARB CUSTARD PIE

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.

MOM'S RHUBARB CUSTARD PIE

Steps:

• 1. Preheat oven @ 400 degrees.
• 2. Mix together ingredients for pie filling and pour into 9" deep dish pie crust (I sometimes cheat and use a frozen pie crust shhh) and bake at 400 for 10 minutes. Reduce oven to 350 degrees and bake until thick (approximately 30 minutes).
• 3. Meringue Topping: Beat egg whites from 2 eggs until egg whites become stiff. Add 3 drops of vanilla and 2 tablespoons of powdered sugar and beat again to mix. Spoon meringue on top of pie making peaks with a rubber spatula (or whatever works best for you). Place in oven until meringue is lightly browned (approximately 7-10 minutes).

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?