Grandma Rampke's Easy Rhubarb Custard Pie

This is an awesome recipe. You must try it. It takes 40 minutes to bake and 15 minutes for my family to eat it.lol.It is the easiest pie to make and the most delicious.

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this recipe is a very good example of country baking!!it is very good, and wholesome... more children should learn to go back to the basics,,and eat like g'ma and g'pa did!! thank you for sharing it with us.

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My husband is a die hard strawberry rhubarb pie fan, so I thought I'd give this a try for a change. He grew up on rhubarb, and will eat it raw (yuck). Anyway, I told him this was a new recipe and I wanted his honest opinion - he said he'd need another piece to really make a good analysis. After his second piece, he said it was terrible and that no one else should have any. That's what he always says when he doesn't want to share something he loves. Thanks for posting.

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This is a great old fashioned pie. It is very easy to put together and tastes great too. If you have to use skim milk try adding an egg.

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Our family, which has been using this simple recipe for at least 100 years now, has never had any difficulty with the custard in this pie being "runny." The rhubarb causes the custard to thicken, as well as the eggs, so I suspect that perhaps the recipe was not followed correctly (or maybe imitation eggs or skim milk were substituted?) if the pie didn't thicken.

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the pie tastes great but the custard was very runny. difficult to serve and definately not for company.

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I was going to use a frozen pie crust, but when I pulled it out of the freezer it was in pieces, so I just baked this in a dish without the crust. The custard is delicious! The only other difference is that I used frozen rhubarb and had to cook it for longer than the recipe called for. I suspect that the person who had a problem with runny custard didn't know to check the center with a knife.

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I orginally had a great review written for the recipe as is - one of my favorites. Thanks Julesong But I have now experimented a little more. You can make 6 wonderful mini desserts in ramikens (without crust) just follow the instructions as written but divide everything equally in each Ramiken. Then only cook them for 30 minutes. I added a little whip and fresh raspberries and they were quite elegant and easy.

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Did not like. I also had problems with it being runny and I followed all of the reviewers suggestions (used whole milk, checked with knife). Maybe it was just me????

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Grandma Rampke knew how to make a good pie and that's for sure! This was a most delicious custard pie!!! I really like rhubarb and this was a great way to use it...as I have lots of it!!! The red and green! :) I made this for the Undercover Pie Photo Event! I am proud of how it came out too! Just lovely! And very very good tasting! Thank you! Jelly :)

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What a wonderful pie, julesong. It was perfect!
Five stars plus!

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I baked this for 15 minutes extra and it still didn't fully set. Luckily this dessert wasn't for company so I still enjoyed it and it tasted wonderful.

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Fresh rhubarb is VERY scarce in Orange County, at least in Orange, so when I actually had THREE stalks left over after making a different pie, I went in search..I love rhubarb, and I LOVE CUSTARD. Turns out 3 stalks was EXACTLY the amount I needed chopped for the pie! I used a frozen whole wheat crust I had in the freezer, added a bit of vanilla and baked it in a water bath to leave the custard creamy...INCREDIBLE! Thank you for posting

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OMG.......this is SO good! I did use a little less sugar and I loved it. I will be making this pie a lot!!! Also love the fact that it is so easy to make. I used a store bought pie crust and frozen rhubarb from my garden. My new favorite recipe.......thank you so much for sharing.

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Delicious! I made 11/2 times the filling for a full 9" deep dish pie & would decrease the sugar a bit next time...because our family likes things tart. I remember my Grandpa making this when I was little & loving it! Went searching for a recipe, found this and made it for a family gathering where all my Aunts & Uncles pronounced it "just right!" Thanks!!

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I was looking for this recipe in my zaar cookbook yesterday and I thought I had written a review. I don't know why I didn't because I have made several times. This Rhubarb Custard Pie is WONDERFUL! And so easy to put together when using a premade pie crust I also use half and half and 2 cups of the rhubarb. It takes me about 8 minutes. Last time I used frozen rhubarb and I wasn't sure about the extra liquid it had on it so I sprinkled with a little instant tapioca granules and it worked great. I love the flavor and the texture thanks so much for sharing your Grandma's recipe.

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Made this exactly as stated (using fresh rhubarb). It never did fully set up even though I baked it much longer than stated. The flavor wasn't as I remembered from other rhubarb custard pies ... I'll keep looking and probably won't make this one again.

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Really wonderful rhubarb pie. My deep dish pie plate required more rhubarb so I adjusted the custard ingredients accordingly, to create a bit larger recipe or else the pie would have been only an inch thick. My husband says he hates rhubarb but admitted that he loved this pie and maybe he doesn't hate it anymore! Cool completely in refrigerator to ensure custard is set up all the way. So good, thank you!

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Great recipe! Versatile too... I made it for Memorial Day 08 and have extended relatives with dairy and gluten allergies. I was able to substitute 1/2 soy creamer and 1/2 a 4.5 g/serving soymilk for the whole milk and found a gluten free crust mix. It was a major success! I did not pay attention to bake time but checked with a knife until it was done. One thing though... it would be nice to know if the original recipe was an 8" or 9" pie. I used a 9" and it turned out OK but maybe it should have been deeper?

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