Grandma Rampke's Easy Rhubarb Custard Pie

"This was my dad's favorite pie, and my mom got the recipe from his mother. It's been replicated all over the internet in the past few years. I think the first incidence can be documented to 1995."
 
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photo by Eris4752 photo by Eris4752
photo by Eris4752
photo by HotPepperRosemaryJe photo by HotPepperRosemaryJe
photo by appliance queen photo by appliance queen
Ready In:
40mins
Ingredients:
7
Yields:
1 pie
Serves:
4-6
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ingredients

  • 12 pie crust
  • 1 12 cups cut rhubarb, in 1 inch pieces
  • 12 cup sugar
  • 2 large eggs, beaten (extra large eggs are even better)
  • 12 cup sugar (yes, another 1/2 cup)
  • 1 cup whole milk (not skim milk)
  • cinnamon
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directions

  • 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?

Questions & Replies

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Reviews

  1. This is an awesome recipe. You must try it. It takes 40 minutes to bake and 15 minutes for my family to eat it.lol.It is the easiest pie to make and the most delicious.
     
  2. this recipe is a very good example of country baking!!it is very good, and wholesome... more children should learn to go back to the basics,,and eat like g'ma and g'pa did!! thank you for sharing it with us.
     
  3. My husband is a die hard strawberry rhubarb pie fan, so I thought I'd give this a try for a change. He grew up on rhubarb, and will eat it raw (yuck). Anyway, I told him this was a new recipe and I wanted his honest opinion - he said he'd need another piece to really make a good analysis. After his second piece, he said it was terrible and that no one else should have any. That's what he always says when he doesn't want to share something he loves. Thanks for posting.
     
  4. This is a great old fashioned pie. It is very easy to put together and tastes great too. If you have to use skim milk try adding an egg.
     
  5. Our family, which has been using this simple recipe for at least 100 years now, has never had any difficulty with the custard in this pie being "runny." The rhubarb causes the custard to thicken, as well as the eggs, so I suspect that perhaps the recipe was not followed correctly (or maybe imitation eggs or skim milk were substituted?) if the pie didn't thicken.
     
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Tweaks

  1. Great recipe! Versatile too... I made it for Memorial Day 08 and have extended relatives with dairy and gluten allergies. I was able to substitute 1/2 soy creamer and 1/2 a 4.5 g/serving soymilk for the whole milk and found a gluten free crust mix. It was a major success! I did not pay attention to bake time but checked with a knife until it was done. One thing though... it would be nice to know if the original recipe was an 8" or 9" pie. I used a 9" and it turned out OK but maybe it should have been deeper?
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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