Grandma Rampke'S Easy Rhubarb Custard Pie – a delicious recipe with crust, cut rhubarb, sugar, eggs, sugar, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place 1/2 pie crust into pie plate.
2
Put the rhubarb in the crust and cover with 1/2 cup sugar.
3
Add the other 1/2 cup sugar to the milk and beaten eggs, and pour mixture over rhubarb.
4
Sprinkle top with cinnamon.
5
Bake at 350 degrees for 45 minutes; let cool before serving to allow custard to set.
6
Note from Julie: this was my dad's favorite pie, and my mom got the recipe from his mother.
7
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?
302
kcal
Calories
7
g
Fat
54
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 pie crust, 1 1/2 cups cut rhubarb, in 1 inch pieces, 1/2 cup sugar, 2 large eggs, beaten (extra large eggs are even better), and more.
Yes, Grandma Rampke'S Easy Rhubarb Custard Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
