Rhubarb Custard Pie With Crumb Topping
Rhubarb Custard Pie
Rhubarb Custard Pie
Rhubarb Custard Pie
Rhubarb Custard Pie
Harriet's Rhubarb Custard Pie



Rhubarb Custard Pie With Crumb Topping

1 9" pie shell, unbaked
4 1/2 cup Rhubarb, 1/2" pieces
1 1/2 cup Sugar
1/4 cup Flour
Dash of salt
2 Eggs
1/2 teaspoon Vanilla
1/2 cup Flour
1/2 cup Sugar
1/4 cup Butter or margarine

Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes.
Cool.Combine rhubarb with sugar,flour and salt.Let stand 15
minutes.Beat eggs slightly.Add vanilla.Stir egg mixture into
rhubarb.Turn into pastry shell.For Topping;stir together flour and
sugar.Cut in butter until it resembles coarse crumbs.Sprinkle over
pie.Bake in 425 degree oven for 15 minutes,then reduce heat to 350
degrees.Bake for 30 minutes more.Cool completely before serving. Store
pie in refrigerator.





Rhubarb Custard Pie

2 cups rhubarb, but into 1/2 inch pieces
2 eggs, slightly beaten
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
1/2 cup whipping cream

Combine rhubarb, eggs, sugar, flour, and salt. Pour into an unbaked
10-inch pie shell. Pour whipping cream over the top. Bake at 375
degrees for 10 minutes, then reduce heat to 350 degrees and bake for
50 minutes.




Rhubarb Custard Pie


Fruit:
2 1/2 cup rhubarb, diced (3/8" or 1 cm)

Custard:
4 eggs (US large)
1 2/3 cup milk
3/4 cup sugar
1/2 tsp salt
1 tsp vanilla

Preheat oven to 450 F.
Prepare your favorite pie crust in sufficient quantity for a 9-inch,
one crust pie.
Put the pastry in a 9" pie pan and bake for 10 minutes, then remove
from the oven. (This helps assure a fully baked crust under all of the
liquid.) Reduce oven to 325 F.
While crust is baking, prepare fruit. Wash and dice rhubarb. (I think
any really tart fruit will work here. I'm looking forward to making
this pie with cranberries, gooseberries, and crabapples.)
Prepare custard: In a large bowl, beat eggs together, then add milk,
sugar, salt and vanilla. Mix well.
Put fruit in (partially) pre-baked pie shell. Spread evenly. Pour
custard over fruit. There should be enough custard that the fruit
floats, but not little fruit that pieces of fruit will float apart.
Bake an hour (or more), until custard is set.
Serve cool. Refrigerate for storage (this *is milk and eggs, after
all.)




Rhubarb Custard Pie

1 1/2 cups sugar
1 Tbsp butter
1/2 tsp nutmeg
3 Tbsp flour
2 eggs beaten
3 cups chopped rhubarb (about 1 lb.)

Blend sugar and butter. Add nutmeg, and flour, then mix. Add eggs
(beaten smooth) and mix. Finally add chopped rhubarb and mix.
Pour into unbaked pie shell. Bake at 450 for 10 minutes, then reduce
heat to 350 for 50 to 60 minutes or until filling thickens.




Rhubarb Custard Pie

3 eggs - beaten lightly
2 2/3 Tbs. milk
2 cups sugar (can reduce to 1 1/2 if you wish)
4 Tbs. flour
3/4 to 1 tsp. nutmeg
1 Tbs. butter
4 cups of cut up rhubarb (cubes)

Mix the eggs, milk, sugar, flour, and nutmeg until fluffy using an
electric mixer. Stir in the rhubarb with a spoon. Pour into 10" or a
deepdish 9" pie shell. Cut up the butter lay pieces over the top of
the pie. Bake at 400 degrees for 50 - 60 mins. Great warm with vanilla
ice cream!

This is a pie that my mom started making in the 60's and 70's because
we had SO much rhubarb in our yard that would always go to waste




Harriet's Rhubarb Custard Pie

pastry for a two-crust pie
4 cup rhubarb, cut into 1/2" pieces
2 eggs
2 Tbsp milk
1 1/4 sugar
3 Tbsp flour
1/2 tsp nutmeg

Preheat oven to 400-F. Procedu
Line a nine-inch pie pan with dough. Trim dough so it overhangs the
edge of the pan by about a half inch. Place the cut-up rhubarb in the
unbaked pie shell. In a bowl beat the eggs lightly and add milk. In a
separate bowl, mix together sugar, flour and nutmeg; add these
ingredients to egg mixture and stir until blended. Pour this over the
rhubarb in the pie shell.
Use remaining dough for a lattice top. Fold the overhanging bottom
crust back over the ends of the strips and crimp dough for a
decorative edge Bake for 15 minutes, then reduce heat to 350 deg F and
bake for 20 to 30 minutes, or until crust is nicely browned and pie is
bubbling. Cool pie for several hours before cutting.

Source for all above:
http://www.rhubarbinfo.com/recipe-pie.html#index_pie_25


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