Grandmother'S Rhubarb Custard Pie
Grandmother's Rhubarb Custard Pie offers a delightful balance of tart rhubarb and creamy custard, encased in a flaky crust. Perfect for spring and summer gatherings, it combines simple ingredients into a nostalgic, comforting dessert loved by all ages.
Ingredients
Instructions
- Let the chopped rhubarb stand in water for 10 to 15 minutes.
- Drain the rhubarb.
- Mix the sugar, flour, and melted butter or oleo together.
- Add the egg yolks to the mixture and blend well.
- Stir in the drained rhubarb.
- Pour the mixture into two single-crust pie shells.
- Bake at 400°F for 30 to 35 minutes until the filling is set and the crust is golden.
Tips & Substitutions
For the best flavor, use fresh rhubarb and ensure it's finely chopped. If rhubarb is too tart for your taste, consider adding an extra tablespoon of sugar or a splash of vanilla extract. You can substitute the all-purpose flour with cornstarch for a gluten-free option. Make sure to bake the pie until the filling is bubbly to achieve the perfect consistency.
Serving Suggestions
Serve slices of Grandmother's Rhubarb Custard Pie with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. This pie pairs beautifully with Country Mashed Potatoes as a comforting side dish for a family gathering. A fresh fruit salad can also complement the tangy flavors of the pie.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. To reheat, place slices in a warm oven at 350°F for about 10-15 minutes, or microwave for 30 seconds to a minute until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Rhubarb Custard Pie contains roughly 1100 calories, with 14g protein, 64g carbohydrates, and 91g fat. It is an excellent source of vitamin C (97% of the Daily Value), dietary fiber (39% of the Daily Value), and protein (28% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but make sure to thaw it completely and drain any excess moisture before mixing it into the filling. This will help maintain the right consistency and prevent the pie from becoming watery.
How do I know when the pie is done baking?
The pie is done when the filling is set and the crust is golden brown. You can gently shake the pie; if the filling jiggles slightly but is not liquid, it is ready. Keep an eye on it towards the end of the baking time to avoid over-browning.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just reheat it in the oven before serving. This allows the flavors to meld and can enhance the overall taste, making it a great option for gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).