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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (206g) Recipe makes 4 servings |
||
| Calories 392 | ||
| Calories from Fat 110 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.3g | 18% | |
| Saturated Fat 4.0g | 20% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 114mg | 38% | |
| Sodium 183mg | 7% | |
| Potassium 272mg | 7% | |
| Total Carbohydrate 65.3g | 21% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 50.7g | ||
| Protein 6.9g | 13% | |
Grandma Rampke's Easy Rhubarb Custard Pie
By: Julesong
May 2, 2002
This was my dad's favorite pie, and my mom got the recipe from his mother. It's been replicated all over the internet in the past few years. I think the first incidence can be documented to 1995.
SERVES 4 -6 , 1 pie
Ingredients
- 1/2 pie crust
- 1 1/2 cups cut rhubarb, in 1 inch pieces
- 1/2 cup sugar
- 2 large eggs, beaten (extra large eggs are even better)
- 1/2 cup sugar (yes, another 1/2 cup)
- 1 cup whole milk (not skim milk)
- cinnamon
Directions
1
Place 1/2 pie crust into pie plate.2
Put the rhubarb in the crust and cover with 1/2 cup sugar.3
Add the other 1/2 cup sugar to the milk and beaten eggs, and pour mixture over rhubarb.4
Sprinkle top with cinnamon.5
Bake at 350 degrees for 45 minutes; let cool before serving to allow custard to set.6
Note from Julie: this was my dad's favorite pie, and my mom got the recipe from his mother.7
Note, again: I've been on the 'net for a very, very long time, and this is one of the earliest recipes that I submitted to any search engines. What I can say: it's a tried and true recipe, one we've been using for well over 50 years. It's what my mom will be serving at Christmas this year... what else can I say?
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- Course > Desserts > Pies & Tarts > Pies
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- Occasion > Holiday/Event > Historical/Traditional
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- Occasion > To Go... > Potluck
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Featured Reviews for This Recipe
From: Bonnie Young
On Jul 30, 2009
I was looking for this recipe in my zaar cookbook yesterday and I thought I had written a review. I don't know why I didn't because I have made several times. This Rhubarb Custard Pie is WONDERFUL! And so easy to put together when using a premade pie crust I also use half and half and 2 cups of the rhubarb. It takes me about 8 minutes. Last time I used frozen rhubarb and I wasn't sure about the extra liquid it had on it so I sprinkled with a little instant tapioca granules and it worked great. I love the flavor and the texture thanks so much for sharing your Grandma's recipe.
From: GramCracker
On May 28, 2009
Made this exactly as stated (using fresh rhubarb). It never did fully set up even though I baked it much longer than stated. The flavor wasn't as I remembered from other rhubarb custard pies ... I'll keep looking and probably won't make this one again.
From: lila 1953 west
On May 19, 2002
This is an awesome recipe. You must try it. It takes 40 minutes to bake and 15 minutes for my family to eat it.lol.It is the easiest pie to make and the most delicious.
From: shirley branham
On May 6, 2002
this recipe is a very good example of country baking!!it is very good, and wholesome... more children should learn to go back to the basics,,and eat like g'ma and g'pa did!! thank you for sharing it with us.
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