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Rockin' Rhubarb Pie

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!"

Rating: This weblink has been rated 7 times with an average star rating of 3.7 Read Reviews (7)

Rate/Review | 428 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
Prep Time:
20 Min
Cook Time:
45 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 - 9 inch deep-dish pie
 

Ingredients

  • 1 (15 ounce) package pastry for a 9 inch double crust pie
  • 4 cups chopped fresh rhubarb
  • 3 tablespoons all-purpose flour
  • 2 cups white sugar
  • 4 egg yolks, beaten
  • 1 cup half-and-half cream
  • 1/2 teaspoon almond extract
  • 1 tablespoon half-and-half cream
  • 1 tablespoon white sugar

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.

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 539 | Total Fat: 22.2g | Cholesterol: 114mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2005 by J2HAYNES 
The flavor was great. I used fresh rubarb and followed all of the instructions, but after the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2005 by HZERESKI 
I made this pie over the weekend and thought it was very good. I used light cream instead of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2005 by DBLFUN3 
I have to agree with the others. I also needed to bake mine longer than what the recipe said.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2005 by DEBBY25 
This pie is very tasty, however I too had to bake it for 25 longer than called for, and agree... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2009 by Lisa 
This is a rockin' rhubarb pie! I baked it at 300 for 35 mins, since I made my own crust. ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2008 by MSALLEYCAT 
Rhubarb and custard is a great idea, but mine, too, ended up more like rhubarb and cream... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2009 by Becca the Chef 
I baked the pie 400 degrees for 5 min and 50 minutes at 350 but still the custard did not set.... MORE

 
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