Rhubarb Raspberry Custard Pie Recipe

Name: Rhubarb Raspberry Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Custard; 1 1/4 cups white sugar; 1 tablespoon flour; 1/4 teaspoon nutmeg; 4 eggs, beaten; 1 favourite pastry shells; Filling; 3 cups rhubarb, cut into 1 inch peices; 1 cup raspberries, fresh or 1 cup frozen raspberries (unsweetened); 1/4 cup flour; 1/4 cup white sugar; Topping; 1/4 cup almonds, chopped; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 2 tablespoons butter (or margarine); 1 sheet aluminum foil

Servings: persons

Custard
1 1/4 cups white sugar
1 tablespoon flour
1/4 teaspoon nutmeg
4 eggs, beaten
1 favourite pastry shells
Filling
3 cups rhubarb, cut into 1 inch peices
1 cup raspberries, fresh or 1 cup frozen raspberries (unsweetened)
1/4 cup flour
1/4 cup white sugar
Topping
1/4 cup almonds, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter (or margarine)
1 sheet aluminum foil

1
["In small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.", "Add eggs.", "Beat till well blended.", "Prepare pastry, combine rhubarb and raspberries and spoon into pastry.", "Pour the egg mixture over fruit.", "Cover the edges with foil to prevent overbrowning.", "Bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.", "Combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.", "Cut in butter, until the size of a small pea.", "Remove pie from oven and sprinkle topping around the outer edge of fruit and custard.", "Leave a 5"" circle in the center uncovered.", "Return to oven for 5 more minutes.", "Cool on wire rack.", "Cover and chill any leftovers-- if you have any!"]

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Custard, 1 1/4 cups white sugar, 1 tablespoon flour, 1/4 teaspoon nutmeg, and more.

Yes, Rhubarb Raspberry 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.

Rhubarb Raspberry Custard Pie

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