I had to let it bake an additional 20 minutes before it looked like it was done and setting up. Rhubarb Custard Pie is a decadent dessert recipe perfect for a sweet summer treat. Let cool completely before serving and store refrigerated. I seriously need to give this a try! This Rhubarb Custard Pie Recipe is inherited from my beloved Grandma Koch along with the Perfect Pie Crust it is baked in. I ran into the same problem of having to bake it longer. Mix all ... degrees. I would of course put slits in it and a brush with some cream ~ then sprinkle sugar on top. I think it was even better the day after. Perhaps raspberries are a different density. The rhubarb and custard.. glad to hear I’m You can still eat the rhubarb stalks all throughout the summer but they become woody and don’t taste as good. Everyone agreed it was the best we’ve ever had. When we redid our kitchen somehow my recipe box with ALL the Family recipes was no where to be found as we were putting things back in our wonderful new IKEA cupboards. The best pie EVER! Also toss it with a tablespoon of flour to account for any extra moisture. Spoon into the baked crust. (And it’s delicious.) Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. He said “ my favorite pie is…( and in that pause, I was thinking “”please say rhubarb, please say rhubarb””), RHUBARB!!! Oh. It’s just that good you guys! Then again, they are happy with just about anything made with rhubarb. I told him that he should probably mow the lawn for the next few weeks then, because I might accidentally mow over the rhubarb patch, and then rhubarb season really WILL be over! Yes, the rhubarb just naturally floats to the top. I kept looking at the ingredients in the recipes I found online, but they didn’t look right until I came to yours. The crust was crispy and totally done. So glad I did! There are several rhubarb custard pies on Zaar but I didn't find any quite like this one. Must be all those good German cooks in the Midwest.;). Can i use frozen rhubarb in this recipe.? She would use the same custard base for her raspberry pie as well. I have 4 currently baking for friends and family. A flaky pie crust is filled with a rich egg custard and tart rhubarb for a classic pie you will adore! Required fields are marked *. My in laws names were Aline and Wilburn (Earl) Koch. Add rhubarb. Don’t forget to serve it a la mode! Gradually beat in remaining sugar until stiff peaks form. Well not pure Rhubarb!!! Sure, you can absolutely use a store bought crust. The filling was soft, creamy and cut beautifully. my family liked it, I liked it, the custard was creamy and the rhubarb just sings next to the sweet creamy custard. of flour, but mine was way too jiggly. ), Total Carbohydrate Does it float on the liquid (custard) as it’s cooking? In a separate bowl, whisk the remaining ingredients together until smooth. I made this exactly as the recipe states and it did not set in the middle. With the egg custard, you will want to keep it at a safe temperature. 60.7 g Had to cover the crust edge because it was getting too dark. Better if I do say so myself! Bake 10 minutes at 400°. Sorry to hear it overflowed your pie tin! I love rhubarb and combining it with sweet, creamy custard sounds like perfection! I couldn’t believe how quick it came together. In fact I baked it an extra 30 minutes, but was pie was still soupy in the middle. You added the flour right? when you subscribe for the latest recipes straight to your inbox, Toss the rhubarb with a tablespoon of flour to account for any extra moisture. Thank you!!! Rhubarb has a naturally tart flavor that makes a nice contrast for a rich custard, and an Amish Rhubarb Custard Pie is a real delight. Add cinnamon or nutmeg to taste. I didn’t want to spoil it all by making a Big deal over my Recipe box being lost. I followed the recipe exactly, except that I added a dash of vanilla to the custard mixture because I’m a vanilla fan. Can you use sugar substitutes in the custard? Make this often. I made it as listed except I cooked it 15 minutes longer at 350. 20 %, Grandma Rampke's Easy Rhubarb Custard Pie. I haven’t ever used anything but granulated sugar. LOL. I haven’t tried it with frozen rhubarb, but if you do attempt it, I would toss the rhubarb in a little extra flour to account for the extra liquid. I needed to bake longer for the custard to set but it sure was worth the wait! We never serve it with whipped cream. I hope it turns out like your grandmothers! If you are tracking these nutrients for medical purposes, please consult an outside, trusted source. This fabulous rhubarb custard pie is adapted from a vintage recipe leaflet from Washington State Rhubarb Growers. Please help! But when I came across this recipe, I loved the fact that the picture looked more “custardy” than mine. NOTE: I substituted Splenda for the sugar in the filling and it absolutely could not be detected. My step mother used to top it with meringue and pop it back into the oven for the meringue to set up. I can’t imagine how sad I would be if we lost all our family’s recipes. Stir together the dry ingredients for the filling. Will try with stevia sugar substitute and see. Gosh this recipe certainly can take you down memory lane! 😉. It's a very easy recipe to make, and you can choose to use ready made pastry, or use our quick and easy recipe to make some at home. Gosh. Not alone on this, I’m on the no strawberry train! Cover edges of pie shell with aluminum foil to prevent overbrowning. It is absolute spring and summer dessert perfection. Absolutely loved this (though I did cook it longer to make sure it set) as you know from my blog post! Stir in the beaten eggs, then add the chopped No, definitely not. Using a fork, cut in the butter until the mixture becomes "crumbly". I don’t think the custard would freeze and thaw all that well. This post may contain affiliate links. Be glad I don’t live closer or I would have snuck that last piece out of the kitchen from you and your hubs! Rhubarb pie is one of my all time favorites. An amazing pie like this isn’t at it’s finest without a buttery and flaky pie crust to hold it together. Can this be stored in the fridge overnight for eating the next day ?!? Thanks for the delicious recipe! Hi I was looking at your post for rhubarb custard pie and when I read yourgrandma Koch made this I thought you were one of my niece s!!! While warm rhubarb pie straight from the oven is the absolute best, it is important to store it safely if there are any leftovers. Family members request Rhubarb Custard Pie on a regular basis as long as our rhubarb patch is still thriving. I live on the Coast in Oregon and there us so much moisture in the air that meringue flops. Wow is this wonderful! The rhubarb was tender. "My husband and I are both diabetic. Rhubarb Pie. So I decided to try it today. It’s still a great pie. I actually created a shared Google spreadsheet years back with all of my Mom’s recipes and shared it with my siblings so it would be near impossible to loose. It’s in the oven now, and am waiting to see if it sets! I made this rhubarb custard recipe for my family for Father’s Day,. I threw it in the freezer to help it set more quickly because I knew my husband wouldn’t be able to wait. In a saucepan, stir together the 2 cups of liquid, lemon juice and remaining 1 cup of sugar. In a large bowl, beat the eggs slightly. This pie looks absolutely scrumptious Danielle! Thanks to Raye, a visitor to Rhubarb Central.com for contributing this recipe! My mom made this Rhubarb Pie last week for the guys working on the farm during spring planting. 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