Rockin' Rhubarb Pie

7
CALLALILLIE 4

"This is a two-crust, custard-type rhubarb pie with a hint of almond. Serve warm with vanilla ice cream, and be prepared for ecstasy!"

Ingredients

1 h 5 m {{adjustedServings}} servings 538 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 80.4g
  • 26%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place one of the pie crusts into the bottom of a 10 inch pie plate or 9 inch deep dish pie plate. Put the rhubarb in the pie shell. In a small bowl, stir together the flour and 2 cups of sugar. In a medium bowl, whisk together the egg yolks, 1 cup half-and-half, and almond extract. Stir in the sugar and flour until well blended.
  3. Pour the sauce over the rhubarb - it may not all fit into the pan, so just discard any remaining mixture. Place the top pie crust over the filling, seal the edges and flute. Brush the top crust with the remaining half-and-half, and sprinkle with remaining sugar. Cut a few small slits in the top crust for ventilation. Place the pie onto a cookie sheet to catch any drips.
  4. Bake for 45 minutes in the preheated oven, or until puffed up in the middle and golden brown on the top. A knife should easily pierce the rhubarb. Cool until just warm before serving to allow the custard to set.

Footnotes

  • Hints
  • You can use frozen rhubarb, but you will need to increase your cooking time by about 15 minutes.
  • Do not substitute fat-free half-and-half. I have, and the flavor is still good, but the consistency was runny.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

7
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

The flavor was great. I used fresh rubarb and followed all of the instructions, but after the 45 min baking time my pie was nowhere near done so I baked it until the crust was golden approx 30 m...

I have to agree with the others. I also needed to bake mine longer than what the recipe said. I also found the filling to be extremely runny. The flavor was great but it was too soupy. Maybe...

I made this pie over the weekend and thought it was very good. I used light cream instead of half and half beacuse that is what I had on hand. I would make this again, however, I might try it ...