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    You are in: Home / Baking / Irene's Rhubarb Custard Pie Recipe
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    Irene's Rhubarb Custard Pie

    Irene's Rhubarb Custard Pie. Photo by Enjolinfam

    1/3 Photos of Irene's Rhubarb Custard Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    ~Leslie~'s Note:

    This was my Grandmother's recipe, we all love it. Creamy and delicious!

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    Ingredients:

    Yield:

    Pie

    Units: US | Metric

    TOPPING

    Directions:

    1. 1
      Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
    2. 2
      Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
    3. 3
      Strain rhubarb well.
    4. 4
      With wooden spoon, add rhubarb to batter and mix.
    5. 5
      Pour into uncooked pie shell.
    6. 6
      Mix topping ingredients with a fork, and sprinkle over uncooked pie.
    7. 7
      Bake at 375° for 50 minutes or until set.
    8. 8
      Top with whipped cream if desired.

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    Ratings & Reviews:

    • on June 03, 2010

      55

      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!

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    • on May 24, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 23, 2010

      55

      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 Dutch "Koeken" Pie Crust which paired nicely with this pie. Made for ZWT 6 German/ Benelux Region.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Irene's Rhubarb Custard Pie

    Serving Size: 1 (933 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2487.7
     
    Calories from Fat 1007
    40%
    Total Fat 111.9 g
    172%
    Saturated Fat 45.8 g
    229%
    Cholesterol 333.6 mg
    111%
    Sodium 1358.4 mg
    56%
    Total Carbohydrate 355.7 g
    118%
    Dietary Fiber 14.2 g
    56%
    Sugars 231.2 g
    924%
    Protein 25.1 g
    50%

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