Grandma Rampke's Easy Rhubarb Custard Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 5 |
|
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 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?
|
|