Grandma Rampke’S Easy Rhubarb Pie

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Servings: 12 Difficulty: Intermediate
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A classic, comforting rhubarb custard pie with a tender crust and sweet-spiced filling
Grandma Rampke's Easy Rhubarb Pie recipe image

This rustic rhubarb pie combines tart, jewel-red rhubarb with a rich, creamy custard filling for a dessert that is both nostalgic and elegant. The tartness of the fruit is perfectly balanced by the sweetness of the egg-and-milk base, while a hint of cinnamon adds warmth. It’s a wonderful way to showcase fresh spring rhubarb, offering a texture that is somewhere between a crisp and a pudding. Ideal for family gatherings, potlucks, or a cozy weekend treat, this recipe is straightforward enough for beginners yet impressive enough for guests. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort food experience.

Grandma Rampke's Easy Rhubarb Pie recipe image
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Grandma Rampke’S Easy Rhubarb Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 174.6

Description

This rustic rhubarb pie combines tart, jewel-red rhubarb with a rich, creamy custard filling for a dessert that is both nostalgic and elegant. The tartness of the fruit is perfectly balanced by the sweetness of the egg-and-milk base, while a hint of cinnamon adds warmth. It&# 226;ÂÂs a wonderful way to showcase fresh spring rhubarb, offering a texture that is somewhere between a crisp and a pudding. Ideal for family gatherings, potlucks, or a cozy weekend treat, this recipe is straightforward enough for beginners yet impressive enough for guests. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort food experience.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC).
  2. Roll out the pie crust and gently place it into the bottom of a 9-inch pie plate, pressing it evenly against the bottom and sides.
  3. Spread the cut rhubarb pieces evenly over the bottom of the crust.
  4. Sprinkle 1/2 cup of the sugar evenly over the rhubarb.
  5. In a mixing bowl, beat the eggs lightly. Add the remaining 1/2 cup sugar and the milk, then whisk until fully combined and smooth.
  6. Slowly pour the egg mixture over the rhubarb and sugar in the pie shell.
  7. Sprinkle the ground cinnamon evenly over the top of the custard.
  8. Bake in the preheated oven for 45 minutes, or until the center is set and the top is golden brown.
  9. Allow the pie to cool on a wire rack before slicing and serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 174.6kcal
% Daily Value *
Total Fat 11.4g18%
Saturated Fat 4.8g24%
Cholesterol 45.0mg15%
Sodium 37.2mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 16.2g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rhubarb, pie, custard, dessert, baking, spring, fruit, crust, easy, comfort food, homemade, traditional, grandma, vegetable, pastry, sweet, tart, oven, family, classic
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