Grandma Dianne's Elegant Rhubarb Custard Pie
This exquisite Rhubarb Custard Pie, a cherished treasure from my family, brings a delightful blend of sweet and tart flavors that will transport you to simpler times. Passed down from my mother Dianne, this recipe embodies the warmth and love of home-cooked meals. It features a creamy custard filled with luscious, tender rhubarb nestled inside a flaky pastry crust. Perfect for gatherings or a cozy night in, this pie is sure to impress your family and friends—Martha Stewart would surely give it her stamp of approval!
8
Servings
350
Calories
8
Ingredients
Ingredients
Eggs
3 (beaten slightly)
Milk
2 2/3 tablespoons (none)
Sugar
2 cups (none)
Nutmeg
1 dash (none)
Flour
4 tablespoons (none)
Rhubarb
4 cups (cut into 1-inch pieces (fresh or frozen))
Butter
to taste (dotted on top)
Pie Crust
1 (prepared and pastry-lined)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a mixing bowl, combine the milk and beaten eggs, whisking until well combined.
3
In a separate bowl, blend the flour, sugar, and nutmeg. Gradually add this mixture into the milk and egg combination, beating until smooth.
4
Fold the cut rhubarb into the egg mixture and ensure it is evenly coated.
5
Pour the rhubarb custard filling into the prepared pie crust, leveling it out with a spatula.
6
Dot the top of the filling with small pieces of butter for added richness.
7
If desired, create a lattice top crust using additional pie crust and decorate the pie to your liking.
8
Bake in the preheated oven for about 1 hour, or until the top is golden brown and the filling is set.
9
Once baked, remove from the oven and let cool slightly before slicing and serving.
Nutrition Information
12.5g
Fat
55g
Carbs
8.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grandma Dianne's Elegant Rhubarb Custard Pie?
It is a cherished family recipe featuring a creamy custard and tart rhubarb nestled in a flaky pastry crust.
What does the pie taste like?
The pie offers a delightful blend of sweet and tart flavors.
How many servings does this recipe provide?
This recipe makes approximately 8 servings.
What is the primary fruit ingredient in this pie?
The primary fruit ingredient is rhubarb.
At what temperature should the oven be preheated?
The oven should be preheated to 400°F (200°C).
How should the rhubarb be prepared for the filling?
The rhubarb should be cut into 1-inch pieces.
Can I use frozen rhubarb for this custard pie?
Yes, you can use either fresh or frozen rhubarb cut into 1-inch pieces.
How many eggs are required for the custard?
The recipe requires 3 eggs, beaten slightly.
How much milk is needed for the recipe?
The recipe calls for 2 2/3 tablespoons of milk.
How much sugar is included in the filling?
The filling includes 2 cups of sugar.
What spice is used to flavor the custard?
A dash of nutmeg is used to flavor the custard.
What is the purpose of the flour in this recipe?
Four tablespoons of flour are used to help thicken the custard filling.
How long should the pie bake?
The pie should bake for about 1 hour.
How can I tell when the pie is finished baking?
The pie is done when the top is golden brown and the filling is set.
What is the final step before putting the pie in the oven?
The final step is to dot the top of the filling with small pieces of butter.
Can I add a decorative top to the pie?
Yes, you can create a lattice top crust using additional pie crust if desired.
What type of crust is used for this recipe?
The recipe uses one prepared and pastry-lined pie crust.
What is the calorie count for one serving?
Each serving contains 350 calories.
How much fat is in a slice of this pie?
There is 12.5g of fat per serving.
What is the protein content per serving?
Each serving provides 8.75g of protein.
How many carbohydrates are in a serving?
There are 55g of carbohydrates per serving.
Should the eggs be beaten before being mixed with the milk?
Yes, the eggs should be beaten slightly before being whisked with the milk.
What is the first step of the preparation?
The first step is to preheat your oven to 400°F.
How should the dry and wet ingredients be combined?
Gradually add the mixture of flour, sugar, and nutmeg into the milk and egg combination while beating until smooth.
How should the rhubarb be incorporated into the custard?
The rhubarb should be folded into the egg mixture until evenly coated.
Does the pie need to cool after baking?
Yes, let the pie cool slightly after removing it from the oven before slicing and serving.
Is this a family recipe?
Yes, it is a family recipe passed down from the author's mother, Dianne.
Is this recipe suitable for fresh seasonal produce?
Yes, it is specifically tagged for fresh produce and seasonal baking.
What category of food does this recipe fall under?
This recipe falls under the category of Pie.
How is the butter prepared for the top of the pie?
Small pieces of butter are dotted on top of the filling for added richness.