Ingredients
-
1/2
-
1 1/2
-
1/2
-
2
-
1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
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.,This was just perfect. I didn’t have whole milk so used 1/2 skimmed milk and 1/2 cream,I made a graham cracker crust for it and we had it with a dollop of ice cream, It was very very yummy,Yes, indeed this is a great recipe. Grandma Rampke was my Grandma and I have cooked like her for years, but until my cousin put this on Food.com I hadn’t made it for a very long time. It was fun and delicious and brought back many memories.
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Steps
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1
Done
|
Place 1/2 Pie Crust Into Pie Plate. |
|
2
Done
|
Put the Rhubarb in the Crust and Cover With 1/2 Cup Sugar. |
|
3
Done
|
Add the Other 1/2 Cup Sugar to the Milk and Beaten Eggs, and Pour Mixture Over Rhubarb. |
|
4
Done
|
Sprinkle Top With Cinnamon. |
|
5
Done
|
Bake at 350 Degrees For 45 Minutes; Let Cool Before Serving to Allow Custard to Set. |
|
6
Done
|
Note from Julie: This Was My Dad's Favorite Pie, and My Mom Got the Recipe from His Mother. |
|
7
Done
|
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? |
