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Rhubard-custard pie

Ottawa, ON(Zone 5a)

Just wondering who's got a really good recipe of the above named pie. I've checked Internet and now I'm gonna take a look in some of my cook books, but I'd like a recommended recipe.

Thanks,
Ann

Ottawa, ON(Zone 5a)

I ended up making a Rhubarb-Raspberry pie after discovery one of my guests had egg allergies.

This is without doubt the best pie I've ever baked - http://www.tasteofhome.com/recipes/raspberry-rhubarb-pie

Vancouver, WA(Zone 8a)

Betty Crocker old edition 1950 era has a great rhubarb custard pie. I will post if you like.

Ottawa, ON(Zone 5a)

I have a Betty Crocker dating from about 1956-57. I'll check it when I get home - currently travelling and using an airport computer.

Niles, MI(Zone 5a)

These are the recipes that my Grandma used and they never fail
Rhubarb Custard Pie
1-pint whole milk
1 teas flour
3 beaten eggs
-cup sugar
Pinch of salt
2 cups rhubarb, finely chopped
1 unbaked pie shell
Preheat oven to 400 degrees
Heat milk, just until warm
Mix flour with enough water to form paste
Add mixture to hot milk
Pour the mixture over the eggs mix well; that have been mixed with the sugar and salt
Cover bottom of unbaked pie shell with the rhubarb
Pour custard over the rhubarb
Bake slowly, never let it boil at 400 degrees for 10 minutes and then reduce heat to 350 degrees for 30 minutes
Makes 8 servings

Rhubarb Custard Pie II
Pie Crust
1 cup flour
teas salt
1/3 cup plus 1 tbs shortening
2 tbs ice water
Preheat oven to 350 degrees
Place flour, salt, and shortening in mixing bowl and with a pastry blender, cut in until pea-size crumbs have formed. Sprinkle with ice water and mix lightly with a fork until all the flour is moistened
Press the dough firmly into a ball and roll out for a 9-inch crust, place into pie plate and trim edges
Filling:1 cup sugar
3 tbs flour
2 cups rhubarb
can sweetened condensed milk
2 eggs
Mix together sugar, flour, and rhubarb. In a separate bowl, beat eggs, and add milk, add the rhubarb mixture, combine and pour into pie shell
Bake slowly, never let it boil at 400 degrees for 10 minutes and then reduce heat to 350 degrees and bake for 30-45 minutes

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