RHUBARB CUSTARD PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
In Grandmother's day, rhubarb was considered a "spring tonic". Although it's technically a vegetable, it is usually served as a fruit. At our house, we used the first rhubarb of the season to make this pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch.
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired. , Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 501 calories, FatContent 17g fat (7g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 239mg sodium, CarbohydrateContent 83g carbohydrate (53g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
RHUBARB CUSTARD PIE V RECIPE | ALLRECIPES
This recipe has been in our family for years! Love it!
Provided by phaylock
Categories Desserts Pies Fruit Pies Rhubarb Pie Recipes
Yield 1 pie
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread rhubarb pieces evenly into pie shell.
- In a medium bowl, combine sugar, flour, and cinnamon. Mix well, then stir in eggs. Pour mixture over rhubarb layer.
- Bake in preheated oven for 40 to 45 minutes until filling is set.
Nutrition Facts : Calories 223 calories, CarbohydrateContent 38.7 g, CholesterolContent 46.5 mg, FatContent 6.6 g, FiberContent 1.1 g, ProteinContent 3.2 g, SaturatedFatContent 1.2 g, SodiumContent 121.4 mg, SugarContent 26.2 g
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