Grandma Rampkes Easy Rhubarb Custard Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
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. 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 the 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 #2: there has been at least one person I knew whose pie came out “runny” when she made it. Our family, which has been using this simple recipe for at least 100 years now, has never had any difficulty with the custard in this pie being runny. The rhubarb causes the custard to thicken, as well as the eggs, so I suspect that perhaps the recipe was not followed correctly (or maybe imitation eggs or skim milk were substituted?) if the pie didn't thicken.
8. Note #3: 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?
9. You can read reviews of this recipe at: /27021
|
|