rockin-rhubarb-pie

Rockin' Rhubarb Pie

7 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
CALLALILLIE
Recipe by  CALLALILLIE

“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!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch deep-dish pie

Directions

  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.

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Reviews (7)

Rate This Recipe
J2HAYNES
14

J2HAYNES

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 minutes more. The consistency was too thin. Next time I think I may try either doubling the flour or using tapioca to thicken the custard.

DBLFUN3
8

DBLFUN3

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 adding tapioca would help to thicken the filling.

HZERESKI
8

HZERESKI

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 as a one crust pie instead of two, it seemed like too much crust masking this lovely custardy filling.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Rhubarb Custard Pie II

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