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    You are in: Home / Baking / Rhubarb Raspberry Custard Pie Recipe
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    Rhubarb Raspberry Custard Pie

    Rhubarb Raspberry Custard Pie. Photo by Lori Mama

    1/1 Photo of Rhubarb Raspberry Custard Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    Baby Kato's Note:

    This wonderful pie is from Better Homes & Gardens 1990 Best Recipes Yearbook..Perfect for your guests or loved ones...very impressive looking and well worth the effort...you won't believe that you made it...amazing flavours...

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    Ingredients:

    Serves: 8

    Yield:

    pie

    Units: US | Metric

    Custard

    Filling

    Topping

    • 1/4 cup almonds, chopped
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 2 tablespoons butter (or margarine)
    • 1 sheet aluminum foil

    Directions:

    1. 1
      In small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
    2. 2
      Add eggs.
    3. 3
      Beat till well blended.
    4. 4
      Prepare pastry, combine rhubarb and raspberries and spoon into pastry.
    5. 5
      Pour the egg mixture over fruit.
    6. 6
      Cover the edges with foil to prevent overbrowning.
    7. 7
      Bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.
    8. 8
      Combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.
    9. 9
      Cut in butter, until the size of a small pea.
    10. 10
      Remove pie from oven and sprinkle topping around the outer edge of fruit and custard.
    11. 11
      Leave a 5" circle in the center uncovered.
    12. 12
      Return to oven for 5 more minutes.
    13. 13
      Cool on wire rack.
    14. 14
      Cover and chill any leftovers-- if you have any!

    Ratings & Reviews:

    • on September 16, 2012

      55

      Great tasting flavor. I love the fruit combo of fresh raspberries and tart rhubarb from our garden. The taste of nutmeg comes through nicely as well. Thanks Gerry~

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2009

      55

      My daughter had been asking for a rhubarb pie and this one turned out very well. It was just the right amount of sweet and tart.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2008

      55

      Used fresh raspberries and frozen rhubarb. What a great tasting pie! We loved it!

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

    Read All Reviews (7)

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    Nutritional Facts for Rhubarb Raspberry Custard Pie

    Serving Size: 1 (159 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 387.5
     
    Calories from Fat 140
    36%
    Total Fat 15.6 g
    24%
    Saturated Fat 4.8 g
    24%
    Cholesterol 100.6 mg
    33%
    Sodium 199.9 mg
    8%
    Total Carbohydrate 57.1 g
    19%
    Dietary Fiber 2.9 g
    11%
    Sugars 39.0 g
    156%
    Protein 6.6 g
    13%

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