Irene's Rhubarb Custard Pie

"This was my Grandmother's recipe, we all love it. Creamy and delicious!"
 
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photo by Enjolinfam photo by Enjolinfam
photo by Enjolinfam
photo by Brenda. photo by Brenda.
photo by Boomette photo by Boomette
Ready In:
1hr
Ingredients:
9
Yields:
1 Pie
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ingredients

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directions

  • Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
  • Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
  • Strain rhubarb well.
  • With wooden spoon, add rhubarb to batter and mix.
  • Pour into uncooked pie shell.
  • Mix topping ingredients with a fork, and sprinkle over uncooked pie.
  • Bake at 375° for 50 minutes or until set.
  • Top with whipped cream if desired.

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Reviews

  1. Yum, yum, yummy! I had some rhubarb that I needed to use and this was the perfect thing! I made enough that I'm going to share it with friends tomorrow. Made for ZWT6 LOONEY SPOON PHOODIES!
     
  2. Splendid! I really like the steps to this rhubarb pie, large cuts of rhubarb and then dump the boiling water to soften them up a bit. I reduced the sugar to about 3/4c and probably used more rhubarb to fill up my deep dish crust. Once cooled, I put in the fridge and served cold, which was very refreshing on a day yesterday. Might do a few oats next time around in the topping and a little cinnamon too. Made for ZWT6.
     
  3. Leslie- thank you for sharing Grandma Irene's recipe with us. This was just what I was looking for to use up the last bag of rhubarb in the freezer. Using boiling water in step 1 is a great idea because you can use fresh or frozen rhubarb with the same wonderful results. After straining the rhubarb I also patted it dry with paper towels. I too used recipe #38981 which paired nicely with this pie. Made for ZWT 6 German/ Benelux Region.
     
  4. Very Very Good. The topping was just the right amount too. Not too much or too little. Perfecto!!! Easy to make too~
     
  5. Awesome pie! Wonderfully delicious just as I expect from a grandma recipe! Made as posted and wouldn't change a thing. Loved the crumble topping - makes for great presentation. This one has been added to my rhubarb collection. Thank you Leslie.
     
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Tweaks

  1. I baked this pie yesterday, used a double crust sprinkled with some cane sugar instead of the topping and it was delicious!! I love the sweet custard with the tart rhubarb flavour. A great rhubarb custard pie recipe Leslie!
     

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