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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on June 03, 2010

      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

      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.

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    • on May 23, 2010

      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.

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    • on May 20, 2010

      Very Very Good. The topping was just the right amount too. Not too much or too little. Perfecto!!! Easy to make too~

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    • on June 22, 2008

      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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    • on May 28, 2008

      I did this pie in this crust : Dutch "Koeken" Pie Crust But I didn't bake the crust since the pie needed to be cooked 50 minutes. I melted the butter for the pie and for the topping. I had to add more flour for the topping cause it was not crumbly enough. The 50 minutes cooking was perfect. Thanks Leslie. Made for ZWT4

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    • on June 09, 2007

      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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    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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