Prep 10 mins
Cook 50 mins
This was my Grandmother's recipe, we all love it. Creamy and delicious!
Make and share this Irene's Rhubarb Custard Pie recipe from Food.com.
- 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.
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!
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.
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.