Grandma’s Delightful Rhubarb Custard Pie
This delightful pie transforms the often-ignored rhubarb into a mouthwatering dessert that will have even the pickiest eaters clamoring for more. The sweet and tangy rhubarb is perfectly balanced with a rich custard filling, resulting in a luscious pie that melts in your mouth. Topped with a sprinkle of cinnamon, this family recipe passed down through the generations is sure to become a new favorite at your dinner table. Trust me, it will be hard to resist going back for seconds—or fighting over the last slice!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
sugar
1 1/2 cups (granulated)
flour
2 tablespoons (all-purpose)
salt
1/2 teaspoon (fine)
eggs
2 (large)
sour cream
1/2 cup (plain)
rhubarb
2 cups (cut into small pieces)
margarine
2 tablespoons (melted)
cinnamon
1/4 teaspoon (ground)
pie crust
1 (unbaked 9-inch)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, combine the sugar, flour, and salt. Mix well to ensure there are no lumps.
3
In a separate bowl, beat the eggs until frothy, then add the sour cream and melted margarine. Mix until smooth.
4
Gradually add the egg mixture to the dry ingredients, stirring gently until combined.
5
Fold in the rhubarb pieces, ensuring they are evenly mixed throughout the custard.
6
Pour the rhubarb custard mixture into the unbaked 9-inch pie crust, spreading it out evenly.
7
Bake in the preheated oven for 1 hour or until the filling is set and lightly golden on top.
8
Once baked, remove from the oven and let it cool for at least 10 minutes. Before serving, sprinkle cinnamon on top for added flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grandma’s Delightful Rhubarb Custard Pie?
It is a traditional family dessert that combines sweet and tangy rhubarb with a rich, luscious custard filling in a 9-inch pie crust.
How much rhubarb is needed for this recipe?
The recipe requires 2 cups of rhubarb cut into small pieces.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
How long does the rhubarb pie need to bake?
Bake the pie for 1 hour or until the filling is set and the top is lightly golden.
Do I need to pre-bake the pie crust?
No, this recipe uses an unbaked 9-inch pie crust.
What type of sugar should I use?
Use 1 1/2 cups of granulated sugar for the filling.
Can I substitute margarine with butter?
Yes, you can substitute the 2 tablespoons of melted margarine with melted butter if preferred.
What makes the pie filling creamy?
The combination of 2 large eggs and 1/2 cup of plain sour cream creates the rich custard base.
When should I add the cinnamon?
Sprinkle the ground cinnamon on top of the pie after it has baked and cooled for at least 10 minutes.
What kind of flour is used in the filling?
The recipe calls for 2 tablespoons of all-purpose flour to help thicken the custard.
Is the rhubarb peeled before cutting?
No, rhubarb is typically not peeled; simply wash and cut it into small pieces as directed.
Can I use frozen rhubarb?
Yes, but ensure it is completely thawed and very well-drained to prevent the custard from becoming watery.
How should the dry ingredients be prepared?
In a large mixing bowl, combine the sugar, flour, and salt, mixing well to ensure there are no lumps.
What is the first step for the wet ingredients?
Beat the eggs until frothy, then add the sour cream and melted margarine, mixing until smooth.
How do I combine the wet and dry mixtures?
Gradually add the egg and sour cream mixture to the dry ingredients, stirring gently until combined.
What is the best way to incorporate the rhubarb?
Fold the rhubarb pieces into the custard mixture gently to ensure even distribution.
How long should the pie cool before serving?
The pie should cool for at least 10 minutes before you sprinkle the cinnamon and serve.
What type of salt is best for this recipe?
The recipe specifies 1/2 teaspoon of fine salt.
How many servings does this pie provide?
A standard 9-inch pie typically yields 6 to 8 servings depending on the slice size.
Is this pie sweet or tart?
It is a perfect balance of both; the sugar and custard provide sweetness while the rhubarb provides a signature tang.
Can I use a different type of crust?
While a standard 9-inch unbaked crust is recommended, you could use a homemade or store-bought pastry crust.
What should the custard look like when finished?
The filling should be set (not jiggly in the center) and the top should be a light golden brown.
Do I need a mixer for this recipe?
A hand whisk or fork is sufficient for beating the eggs and stirring the ingredients together.
Is this a good recipe for beginners?
Yes, it is a straightforward 'mix and pour' pie that is very approachable for novice bakers.
Should the sour cream be room temperature?
It is not strictly necessary, but room temperature ingredients often mix more smoothly into custards.
How should I store leftover pie?
Because it contains eggs and sour cream, any leftovers should be covered and stored in the refrigerator.
Can I add other spices besides cinnamon?
Grandma's recipe uses cinnamon, but a pinch of nutmeg or ginger could also complement the rhubarb.
What does 'folding in' mean in this context?
It means to gently incorporate the rhubarb using a spatula to avoid over-mixing the custard base.
Is this pie a seasonal dessert?
Rhubarb is typically a spring vegetable, making this a popular dessert during the spring and early summer months.
Why is the pie called 'Grandma's Delightful'?
It is a cherished family recipe passed down through generations, known for its crowd-pleasing flavor.