when you subscribe for the latest recipes straight to your inbox, Toss the rhubarb with a tablespoon of flour to account for any extra moisture. Place strawberries and rhubarb on bottom crust. When I met my husband, and we were getting acquainted, we were chatting about food and favorites. In a separate bowl, whisk the remaining ingredients together until smooth. Bake in preheated oven for 50 … Pour the mixture over the rhubarb. Taste fantastic but I couldn’t get it to set! I am making this tonight for the first time, our rhubarb is finally ready to pick. Will follow up later. Thanks for sharing! I have been making rhubarb custard pie for my husband now for 50 years. It came from a friend at work and was tried and approved by another co-worker before I finally tried it last night. I would never do such a thing though, because I love rhubarb recipes as much as he does. I made this with raspberries and it all kind of blended together into a red blob – still tastes delicious, but not as pretty. Thanks for the awesome recipe! Any better than others? Gosh this recipe certainly can take you down memory lane! I followed the recipe exactly, except that I added a dash of vanilla to the custard mixture because I’m a vanilla fan. I never could understand why people added sty’s SUPER excited to share it tomorrow morning with my favorite projects and recipes for the Summer at http://www.makingitinthemountains.com! Family members request Rhubarb Custard Pie on a regular basis as long as our rhubarb patch is still thriving. I had to let it bake an additional 20 minutes before it looked like it was done and setting up. I would of course put slits in it and a brush with some cream ~ then sprinkle sugar on top. Armed with a massive load of barb, I reached way back into my family food memory and worked to recreate Grandma Maude’s Rhubarb Custard Pie. Just like my grandma used to make with one exception. Hey Michelle, most likely it needed more baking time. Well, I made it because my husband loves rhubarb! Then again, they are happy with just about anything made with rhubarb. It will start to weep and become soggy much quicker if it is left at room temperature. Recipes with fresh ingredients and bold flavors! But the custard sauce was so much that it over flowed the pie tin!! Coconut extract in the filling and a toasted coconut topping flavor the tasty low-sugar creation. I kept looking at the ingredients in the recipes I found online, but they didn’t look right until I came to yours. I made it for my 98 year old father and he thought it tasted like his grandmother’s. Have to find some shubard & make one today, if possible. I can’t wait to try it!!! "My husband and I are both diabetic. Your email address will not be published. Still delicious though! (The very center may be a little jiggly, but will set as it cools). In a large bowl, beat the eggs slightly. I made this exactly as the recipe states and it did not set in the middle. Will the custard be set when done baking? Just made this..followed directions as stated. June 10, 2014 by Danielle Green 81 Comments. I told him that he should probably mow the lawn for the next few weeks then, because I might accidentally mow over the rhubarb patch, and then rhubarb season really WILL be over! Perhaps raspberries are a different density. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Stir in the beaten eggs, then add the chopped So glad you could find a recipe you loved! And watch videos demonstrating recipe prep and cooking techniques. If you are using frozen rhubarb in any pie or dessert recipe, follow these simple steps. As it cools that part will set. Turn down to 350 degrees and bake pie for 35 minutes or until rhubarb is soft. Definitely a keeper. No, definitely not. Honestly, this pie doesn’t last long in the refrigerator because the crust starts to become soggy from the custard after a couple days. You have successfully joined our subscriber list. I love the tartness of rhubarb and so many people ruin it with strawberries. Add cinnamon or nutmeg to taste. This is delicious! Happy to hear you enjoyed it. It will be overbaked if you par bake the crust. > Get the recipe for Raspberry Rhubarb Slab Pie: https://trib.al/bvfpG0W Provided nutrition data is only an estimate. This easy rhubarb custard pie recipe can be made with one crust or two. It turned out just like the ones my mom would make. Please help! Welcome to The Creative Bite, where I love sharing my favorite recipes for everyday healthy meals and occasional twists and treats! I beg, and beg for it because Mom makes it the best obviously! Mix all ... degrees. Sprinkle topping mixture over the rhubarb filling. Add rhubarb. It helped sweeten it nicely. Gradually beat in the sugar, flour, and melted butter or margarine. Can i use frozen rhubarb in this recipe.? Not alone on this, I’m on the no strawberry train! I have been looking for a Rhubarb pie like my late mother used to make. Thanks for the memorie. This fabulous rhubarb custard pie is adapted from a vintage recipe leaflet from Washington State Rhubarb Growers. We are from Franksville Wisconsin and my in laws were from Oak Creek wi. This Easy Rhubarb Custard Pie Recipe is a basic custard pie using 3 cups of chopped fresh rhubarb and milk. You added the flour right? I don’t even usually like rhubarb but this is outstanding. Don’t forget to serve it a la mode! Small world !! The rhubarb recipe is incredible. Add the saskatoon berries and rhubarb; cook over medium-high heat until thick and bubbling, about 5 minutes. If … I love rhubarb and combining it with sweet, creamy custard sounds like perfection! We never serve it with whipped cream. When we redid our kitchen somehow my recipe box with ALL the Family recipes was no where to be found as we were putting things back in our wonderful new IKEA cupboards. I don’t think the custard would freeze and thaw all that well. Thanks for the delicious recipe! Sorry to hear it overflowed your pie tin! Every oven is different so yours might require a little longer to fully bake. Well not pure Rhubarb!!! I’m so happy you enjoyed it and thanks so much for sharing Inger! Roll out pastry to fit a 9-in. Spoon into the baked crust. A sweeten Rhubarb!LOL. !” HOOOORAY, my favorite , too. My mom made this Rhubarb Pie last week for the guys working on the farm during spring planting. I put it in the fridge overnight and it just would not set up in the middle. !’ I want the pure taste of Rhubarb!!! In large mixing bowl, blend sugar and flour and then eggs, vanilla and Had to cover the crust edge because it was getting too dark. LOL. I needed to bake longer for the custard to set but it sure was worth the wait! But if you like to e where the air is drier, try the meringue! … Stir together the dry ingredients for the filling. Most pies don’t need to be refrigerated for a day or two, but this Rhubarb Custard Pie does require refrigeration. This rhubarb custard pie recipe instructs you to cover the unbaked pie crust with aluminum foil, then pour in pie weights on top of the foil and bake the whole thing. Cool completely while you prepare the rhubarb and custard. Put this plant to good use with these appetizing rhubarb recipes, including rhubarb cake, pie, jam, crumble, custard and more. With that said, frozen rhubarb is a great alternative when it is out of season or it isn’t readily available. The pie weights weigh the pie crust down as it bakes, preventing any air bubbles underneath the pie crust to rise up and cause weird bumps in the crust. Prepare the Filling: Sprinkle about 1/4 of the sugar over the chopped rhubarb and stir until pieces are coated. Or does it set more when cooling? Can you use sugar substitutes in the custard? But I lost my husband’s Grandmother’s recipe for Rhubarb Custard Pie. Transfer to pie plate coated with cooking spray; trim and flute edges. I can’t imagine how sad I would be if we lost all our family’s recipes. Where did I go wrong? Yes, the rhubarb just naturally floats to the top. In fact I baked it an extra 30 minutes, but was pie was still soupy in the middle. Wishing you SUCH a lovely long weekend!!! And I pulled some rhubarb today and can’t wait to make it. I’m so glad you and your father enjoyed it! Be glad I don’t live closer or I would have snuck that last piece out of the kitchen from you and your hubs! For a two-crust I have always used my grandma’s rhubarb custard pie recipe, because it’s what I grew up with. In a large bowl, combine 1 cup sugar, flour and salt. This was outstanding! I might need to try that! In a saucepan, stir together the 2 cups of liquid, lemon juice and remaining 1 cup of sugar. A Favorite of mine, I just love the taste of I think it was even better the day after. A good rule of thumb is to use your rhubarb by the 4th of July. Didnt have cream on hand. Get Rhubarb Custard Pie Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source. pie plate. Wondering if you could freeze this pie after it’s cooked Or do you think it would get too soggy? Thank you!!! NOTE: I substituted Splenda for the sugar in the filling and it absolutely could not be detected. But ~ I’m excited to try another recipe. Whisk together the remaining sugar, eggs, flour, salt and vanilla extract. Make a Delicious Custard Pie With 3 Cups of Chopped Fresh Rhubarb. My mother in law always made this too !! Most importantly, we have quick access to them in the grocery store! Thanks! Bring on spring with these rich & gooey rhubarb bars! 😉. The filling was soft, creamy and cut beautifully. Required fields are marked *. OMG!! Bake 10 minutes at 400°. If you try it, please let me know how it works out! do you serve with whipped cream or is it good on its own? This is by far the BEST rhubarb pie I’ve ever had! Thank you. Preheat oven to 375 degrees. Tried to give 5 star rating but would only accept 4. Mix in sugar, flour, vanilla, milk, and butter or margarine. There are several rhubarb custard pies on Zaar but I didn't find any quite like this one. My step mother used to top it with meringue and pop it back into the oven for the meringue to set up. Sure, you can absolutely use a store bought crust. The sauce is similar in texture to applesauce and is usually stored in the refrigerator and eaten cold. If you do attempt it with an artificial sweetener, please be sure to stop back and let us know how it turned out. I have a bumper crop of rhubarb and wanted to switch things up a bit. I am going to make this tomorrow to take to my friends for dinner. Wow is this wonderful! It was a big hit. (Heck, you could even skip the crust and just make the rhubarb custard.) Everyone agreed it was the best we’ve ever had. Cooling the pie completely ensured that the juices didn’t leach out when we cut into it. Only a few days later, Matt begged me to make him this pie again, he was so in love with it! I live on the Coast in Oregon and there us so much moisture in the air that meringue flops. I ran into the same problem of having to bake it longer. Will try with stevia sugar substitute and see. ), Total Carbohydrate Reduce temperature to 350° and bake an additional 40 minutes until the custard is mostly set. Taking it to a dinner party tonight. This recipe hit it out of the park. I actually have a top crust recipe, but forgot to bring it with while traveling. Gosh. Stir in the juice concentrate, yolks and butter; mix well. Thanks!!? I do like a pinch small pinch of nutmeg. I have done it in a pinch as well. Ahh, this makes me so happy. Apr 17, 2013 - These pies were a spring special at a restaurant where I used to work. This is a wonderful, classic recipe, and as many will know, the combination of rhubarb and custard is a perfect pairing. I will be sure to let you know how they rate it. Oh. Rhubarb is summer’s favorite dessert flavor and once you try this pie, you’ll agree. It’s amazing! I made it as listed except I cooked it 15 minutes longer at 350. Cover edges of pie shell with aluminum foil to prevent overbrowning. In the end it turned out great! It’s not at it’s best without this Pie Crust Recipe though. My husband loves it, but is eating part of it with a spoon. I have 4 currently baking for friends and family. But when I came across this recipe, I loved the fact that the picture looked more “custardy” than mine. You can still eat the rhubarb stalks all throughout the summer but they become woody and don’t taste as good. The rhubarb was tender. I made little adjustment to it, my mom always put a hand full of raisins in hers. Beautiful pie! The rhubarb pie made at home was almost always the Traditional Rhubarb Pie made exactly like our apple pie. I didn’t want to spoil it all by making a Big deal over my Recipe box being lost. Check it with a tooth pick to see if it comes clean. How do you get the rhubarb to sit on top of the custard? Thanks for sharing! Not knowing if I was suppose to use an electric hand mixer to mix up the ingredients! Yum! I also microwaved some strawberry preserves and brushed them over the top so I wouldn’t have any dry fruit ends, but rather a glossy top. The rhubarb and custard.. glad to hear I’m The strawberry preserves sound like a great tip for a prettier pie! 60.7 g What could that be caused by? Fresh rhubarb and raspberries are baked right into these flaky pastry bars. While warm rhubarb pie straight from the oven is the absolute best, it is important to store it safely if there are any leftovers. At this point, I’m seriously afraid I’m going to eat the whole thing and my family won’t get any! Now I just need to figure out which of my longstanding pie recipes this is going to bump 🙂. He argued that rhubarb season will be over before we know it, so I should really make it while I can. An amazing pie like this isn’t at it’s finest without a buttery and flaky pie crust to hold it together. I have been looking for a rhubarb custard pie recipe! (I would have done the same with the topping but DH made the topping for me while I was making the filling. Try this recipe for Strawberry Rhubarb Pie with a lattice crust. Yes, I also added the 3T. My daughter and her husband worked so hard on this project for us and did such a great job. I haven’t tried it with frozen rhubarb, but if you do attempt it, I would toss the rhubarb in a little extra flour to account for the extra liquid. Absolutely loved this (though I did cook it longer to make sure it set) as you know from my blog post! It is ashamed that rhubarb doesn’t last for a much longer season so we can enjoy it in it’s freshest form all year round in this Rhubarb Pie Recipe and Strawberry Rhubarb Crisp. A flaky pie crust is filled with a rich egg custard and tart rhubarb for a classic pie you will adore! Made this yesterday, the whole family absolutely loved it. It will still be a tad bit jiggly in the center when it is done baking. I hope it turns out like your grandmothers! Pour custard mixture over the rhubarb … The sweet and creamy custard balances out the tart rhubarb so well. Whoever was the cook that day had to bake them first thing in the morning and again in the afternoon, as soon as strawberries were ready. That is rarely ever an issue though, because is will be eaten up before you get a chance to put it in the refrigerator! Absolutely delicious! Does it float on the liquid (custard) as it’s cooking? Haha, ya plain unsweetened rhubarb would be pretty intense! Add ½ to ¾ cup sugar for each pound of rhubarb cooked. It set beautifully, and is perfectly creamy. I had a bag full of rhubarb from the grocery store, and found this recipe and decided it was time to try something other than my standard rhubarb cake for a change. Would love for you to stop by and check it out! my family liked it, I liked it, the custard was creamy and the rhubarb just sings next to the sweet creamy custard. We really appreciate desserts such as this creamy custard pie," says Eva Wright of Grant, Alabama. Mom's Rhubarb Custard Pie ! I haven’t ever used anything but granulated sugar. Rhubarb has a naturally tart flavor that makes a nice contrast for a rich custard, and an Amish Rhubarb Custard Pie is a real delight. So I decided to try it today. It’s a pie recipe that my entire family has forever adored. I made this with splenda (brown sugar) and it still turned out great! Added milk and powdered milk to eggs. I think the topping really finishes it off. It's such a simple recipe, and if you use a frozen or ready-made pie crust, it takes no more than 15 minutes to prepare. I hate undercooked pie crusts so I wanted to make sure it was done. Mmmmm, raspberry custard pie sounds wonderful. Thanks to Raye, a visitor to Rhubarb Central.com for contributing this recipe! Yes it can, but it won’t be quite as good. It will be my go to from now on. Must be all those good German cooks in the Midwest.;). I made this rhubarb custard recipe for my family for Father’s Day,. I was wondering if I can add a top crust to this pie recipe? Thanks so much for sharing that you enjoyed it so much!!! She always added a bit of nutmeg. As long as you take these extra steps, your rhubarb pie recipe will turn out just as amazing! Will definitely use this recipe again and again, Just like this rhubarb pie, the pie crust recipe is one from my grandmother that is as good as any I have ever tried. Originally posted June 4, 2014 Let cool completely before serving and store refrigerated. Rhubarb Streusel Muffins, Rhubarb Coffee Cake and Strawberry Rhubarb Custard Dessert are all favorites that we love. I threw it in the freezer to help it set more quickly because I knew my husband wouldn’t be able to wait. Press ends of strips into crust rim and fold bottom pastry over strips. So glad I did! The crust was crispy and totally done. Topping: Mix together the sugar and flour in a small bowl. YUM!!! But it overvlowed a lot! Try this quick and easy dessert for holidays, parties, or enjoying at home. 😉. Rhubarb custard pie is a beautiful way to mellow the tartness of rhubarb in a smooth, creamy filling. It brings back my childhood and the old homeplace with the rhubarb patch! Made this today–absolutely AMAZING!!