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Grandma Rampke's Easy Rhubarb Custard Pie

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“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.”
READY IN:
40mins
SERVES:
4-6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  1. Place 1/2 pie crust into pie plate.
  2. Put the rhubarb in the crust and cover with 1/2 cup sugar.
  3. Add the other 1/2 cup sugar to the milk and beaten eggs, and pour mixture over rhubarb.
  4. Sprinkle top with cinnamon.
  5. Bake at 350 degrees for 45 minutes; let cool before serving to allow custard to set.
  6. Note from Julie: this was my dad's favorite pie, and my mom got the recipe from his mother.
  7. 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?

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