Grandma Rampke's Easy Rhubarb Custard Pie

Recipe by Julesong
READY IN: 40mins
SERVES: 4-6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 12
    pie crust
  • 1 12
    cups cut rhubarb, in 1 inch pieces
  • 12
    cup sugar
  • 2
    large eggs, beaten (extra large eggs are even better)
  • 12
    cup sugar (yes, another 1/2 cup)
  • 1
    cup whole milk (not skim milk)
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DIRECTIONS

  • Place 1/2 pie crust into pie plate.
  • Put the rhubarb in the crust and cover with 1/2 cup sugar.
  • Add the other 1/2 cup sugar to the milk and beaten eggs, and pour mixture over rhubarb.
  • Sprinkle top with cinnamon.
  • Bake at 350 degrees for 45 minutes; let cool before serving to allow custard to set.
  • Note from Julie: this was my dad's favorite pie, and my mom got the recipe from his mother.
  • 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?
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