My Moms Rhubarb Custard Pie Recipes

Steps:

• Preheat oven to 350 degrees.
• Crust:.
• In a bowl mix butter, flour and sugar. Press into an ungreased 9 x 13 baking dish. Bake for 10 minutes. Remove from oven and allow to cool while mixing other ingredients.
• Filling:.
• Cut Rhubarb into 1 inch pieces. Place in a bowl. Mix in egg yolks, 1 cup of sugar, flour and salt. Pour into prepared pie crust.
• Mix evaporated milk and 1 cup sugar. Pour over rhubarb mixture.
• Bake pie for 45 minutes. If not completely set bake an additional 10-15 minutes. Remove from oven and "frost with meringue." Return to oven and bake an additional 10 minutes or until meringue peaks are a light golden brown.
• Meringue:.
• While pie is baking, beat egg whites until stiff. Add sugar, vanilla and salt and beat until you have soft stiff peaks.
• Cover pie with meringue and follow baking instructions above.
• Pie can be served warm or cold. All leftovers must be refrigerated.

Steps:

• Preheat oven to 400 degrees.
• Beat eggs, milk, sugar, flour and cinnamon in a mixing bowl until well blended.
• Stir in rhubarb.
• Mix well and pour into pie shell.
• Bake for 45 minutes or until custard is set.

Steps:

• Combine sugar and flour in mixing bowl.
• Add eggs, sour cream, margarine, and rhubarb.
• Pour into unbaked pie shell.
• Bake at 375F for 1 hour.
• Sprinkle cinnamon on top.

Steps:

• Preheat the oven at 350 degrees F.
• Stir together the dry ingredients for the filling. Stir in the beaten eggs, then add the chopped rhubarb and mix all together.
• Pour into unbaked pie shell.
• Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes "crumbly".
• Sprinkle topping mixture over the rhubarb filling.
• Bake for one hour at 350 degrees F.

Steps:

• 1. Preheat oven @ 400 degrees.
• 2. Mix together ingredients for pie filling and pour into 9" deep dish pie crust (I sometimes cheat and use a frozen pie crust shhh) and bake at 400 for 10 minutes. Reduce oven to 350 degrees and bake until thick (approximately 30 minutes).
• 3. Meringue Topping: Beat egg whites from 2 eggs until egg whites become stiff. Add 3 drops of vanilla and 2 tablespoons of powdered sugar and beat again to mix. Spoon meringue on top of pie making peaks with a rubber spatula (or whatever works best for you). Place in oven until meringue is lightly browned (approximately 7-10 minutes).

Steps:

• 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?