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My review
Rockin' Rhubarb Pie
7 made it |
7 reviews
| 0 photos
9
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!"
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Ingredients
1 h 5 m servings 538Original recipe yields 8 servings (1 - 9 inch deep-dish pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
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Reviews
Read all reviews 77 Ratings
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Most helpful positive review
4/25/2005
The flavor was great. I used fresh rubarb and followed all of the instructions, but after the 45 min baking time my pie was nowhere near done so I baked it until the crust was golden approx 30 m...
Most helpful critical review
8/7/2005
I have to agree with the others. I also needed to bake mine longer than what the recipe said. I also found the filling to be extremely runny. The flavor was great but it was too soupy. Maybe...
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4/25/2005
The flavor was great. I used fresh rubarb and followed all of the instructions, but after the 45 min baking time my pie was nowhere near done so I baked it until the crust was golden approx 30 m...
4/25/2005
I made this pie over the weekend and thought it was very good. I used light cream instead of half and half beacuse that is what I had on hand. I would make this again, however, I might try it ...
8/7/2005
I have to agree with the others. I also needed to bake mine longer than what the recipe said. I also found the filling to be extremely runny. The flavor was great but it was too soupy. Maybe...
5/21/2005
This pie is very tasty, however I too had to bake it for 25 longer than called for, and agree that it is very runny. Would definately use more thickening, either flour or tapioca. Maybe becaus...
6/11/2009
This is a rockin' rhubarb pie! I baked it at 300 for 35 mins, since I made my own crust. Then I did 350 for 10. I will make this again.
1/12/2008
Rhubarb and custard is a great idea, but mine, too, ended up more like rhubarb and cream sauce. Tasty, but not the best presentation. Old Betty Crocker cookbooks have good fruit & custard pie re...
6/3/2009
I baked the pie 400 degrees for 5 min and 50 minutes at 350 but still the custard did not set. Not sure how to remedy this. But it was very tasty - just runny.