Rhubarb Raspberry Custard Pie

"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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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:
1hr 10mins
Ingredients:
14
Yields:
1 pie
Serves:
8
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ingredients

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directions

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

Questions & Replies

  1. I added the 1/4 cup sugar and 1/4 flour to the filling because it was listed under the Ingredients list for the Filling. But then discovered that the Directions say to add the 1/4 flour and 1/4 sugar to the Topping but those ingredients aren’t listed under the Ingredients for the Topping. What is the right recipe.? I think it is supposed to go with the Topping and not with the fruit. Thanks for any clarification.
     
  2. I added the 1/4 cup sugar and 1/4 flour to the filling because it was listed under the Ingredients list for the Filling. But then discovered that the Directions say to add the 1/4 flour and 1/4 sugar to the Topping but those ingredients aren’t listed under the Ingredients for the Topping. What is the right recipe.? I think it is supposed to go with the Topping and not with the fruit. Thanks for any clarification.
     
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Reviews

  1. 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~
     
  2. 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.
     
  3. Used fresh raspberries and frozen rhubarb. What a great tasting pie! We loved it!
     
  4. A wow of a rhubarb pie- we rhubarb lovers loved this one. Have never made rhubarb pie with raspberries - why did I not think of it! Other then just using a touch of the nutmeg I made as posted and wouldn't change a thing. In my cookbook!
     
  5. Wow, we really enjoyed this pie. I love the combination of rhubarb and raspberries, along with the sweeter custard. Thanks for posting this, it's terrific! Made for ZWT 4 :)
     
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RECIPE SUBMITTED BY

I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
 
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