Does anybody have an old recipe for a rhubarb custard pie?

Question

In the 1940's, Grt. Gram made a rhubarb pie that was outstanding. She placed cutup rhubarb on the bottom. The she made a custard w/ eggs, milk, and sour cream to put ontop of the rhubarb. She also used cinnamon and nutmeg. This recipe has been lost in the family & I'd love to try to replace it.

Answer 1

AMANA RHUBARB CUSTARD PIE

8 inch baked pie shell

FOR CUSTARD:

1/4 c. sugar
2 tbsp. cornstarch
1 c. milk
2 egg yolks

FOR RHUBARB SAUCE:

3 c. rhubarb, cut 1/2 inch
2/3 c. sugar
2 tbsp. water

FOR MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar

Stir together sugar and cornstarch in small saucepan. Stir in milk and cook over medium heat, stirring constantly, until mixture thickens and boils. Beat egg yolks slightly and stir a small amount of hot milk mixture into yolks, then stir that mixture back into pan. Cook and stir until custard is thickened and smooth. Cover custard to keep warm. Toss rhubarb with sugar in small pan. Add water and cook over very low heat just until rhubarb is tender-crisp - don't let it get soft. Cover sauce.
For Meringue: Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Drain rhubarb sauce and fold into custard. Turn warm custard into baked pie shell. Heap meringue onto filling; spread over filling, carefully sealing meringue to edge of crust. Bake in preheated 400 degree oven 10 minutes or until a delicate brown. Cool away from draft. If not served immediately, store pie in refrigerator

Answer 2

Rhubarb Custard Pie recipe 3 eggs, slightly beaten 3 tablespoons milk 2 cups granulated sugar 1/4 cup flour 4 cups (6 to 7 stalks) rhubarb, cut up 1-2-3 Pastry Mix together eggs and milk. Stir in sugar and flour. Mix in the rhubarb. Pour into pastry lined pie pan (pastry recipe follows). Cover with a lattice top. Bake at 375 degrees F for 50 to 60 minutes or until nicely browned. 1-2-3 Pastry: 1 cup plus 2 tablespoons flour 1/2 teaspoon salt 1/3 cup vegetable oil 2 tablespoons cold water NOTE: You will need to double the pastry recipe. Combine flour and salt in a bowl. Blend in oil with fork. Sprinkle water over mixture; mix to make a dough. Shape dough into a ball. Flatten slightly. Roll into a circle between two squares of wax paper. Peel off top paper. Place pastry in an 8- or 9-inch pie pan. Makes one pie shell. You will need to make one for the bottom and another for the lattice top.

Answer 3

Granny's Rhubarb Custard Pie

1 1/2 cups sugar
2 tablespoons flour
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
2 cups rhubarb, cut into small pieces
2 tablespoons margarine, melted
1/4 teaspoon cinnamon
unbaked 9-inch pie crust

# 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.

Answer 4

this is as close as i could get to finding that recipe.

Rhubarb Custard Pie

INGREDIENTS

1 (9 inch) pie shell
2 cups diced rhubarb
2 egg yolks
2 egg whites
3/4 cup white sugar
1 pinch salt
1 1/2 tablespoons all-purpose flour
1 3/4 cups scalded milk

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).

Spread rhubarb evenly across bottom of pastry shell. Set aside.

In separate bowls beat egg yolks and egg whites. To yolks add sugar, salt, flour and milk. Mix well then gently fold in beaten egg whites. Pour mixture over rhubarb layer.

Place pie in preheated oven. Bake 10 minutes, then lower heat to 350 degrees F (175 degrees C). Bake 40 to 50 additional minutes. Cool before serving.